Recipe Station

This recipe calls for white rice, however, brown rice and Spanish rice is good as well. If you would like to substitute the peas we recommend broccoli and carrots.

Here Is What You Are Going To Need…

Ingredients To Gather

1. 8 boneless, skinless chicken thighs

2. sea salt and fresh cracked black pepper

3. 2 tablespoons olive oil

4. 1 small onion, sliced

5. 2 red new potatoes, diced into large chunks

6. 8 cloves garlic, peeled and left whole

7. 1/2 cup dry white wine

8. 1 cup chicken stock

9. 1 bay leaf

10. cooked white rice and peas

Directions To Follow

1. Season both sides of the chicken thighs with salt and pepper.
2. In a large saucepan, heat olive oil over medium heat. Once hot, add all of the chicken pieces, cook until golden flipping and browning on the opposite side. When both sides are browned, add the onion slices, potato chunks, and whole peeled garlic cloves. Cook for 4 more minutes.
3. Add the white wine and stir. Cook until the wine has reduced by half, about 3 minutes.
4. Add the chicken stock and bay leaf. Place the lid on the pan, reduce the heat to low, and simmer the mixture for 25 minutes until the potatoes are tender and the chicken is cooked through.
5. Use a slotted spoon to transfer the chicken and potatoes to a platter. Discard the bay leaf. Simmer the sauce until thickened, about 4 to 5 minutes.
6. Serve with white rice and cooked peas, chicken, and sauce.

Finished!

And there you have it! A quick, easy dinner that you're able to have in less than an hour. It's tasty and has ingredients from almost all of the main categories of the food pyramid. You've got your protein, carb, and vegetable. Then, just mix them all together for a delicious type of stir fry mixture. It's your perfect dinner.

Enjoy!

Article & Photo Source: Joy The Baker