Basque Chicken with Yellow & Red Capsicum & Roasted Chat Potatoes
- Prep time: 35
- Calories: 640
- 1 Red Capsicum (small)
- 1 Yellow Capsicum
- 1 Brown Onion
- 2 Garlic Clove
- 1 Tomato
- 1 Small Bunch of Thyme
- 400 Grams of Baby Potatoes
- 2 Chicken Breast (skin on)
- 0.5 Cups of White Wine
Prepare Ingredients:Preheat oven to 180°C. Wash the fresh produce. Halve capsicums lengthwise, discarding seeds, then cut into 2 cm dice. Peel onion and thinly slice. Thinly slice garlic. Medium dice tomatoes. Pick thyme leaves, discarding stems.
Brown Chicken:Pat dry chicken with paper towel. Season both sides with salt and pepper. Heat olive oil in a large ovenproof high-sided pan over medium-high heat. When oil is shimmering, add chicken skin-side down and cook until browned on outside, about 4 minutes per side.
Roast Potatoes:While chicken browns, on a lined baking tray, toss potatoes with olive oil, salt, and pepper. Arrange in a single layer and roast until tender, checking after 20 minutes. Cook until golden.
Cook Vegetables:Remove chicken from pan, cover to keep warm, then set aside. Reduce heat to medium low. Add capsicum, onion, and garlic to pan and cook until softened, about 7 minutes. Add tomatoes and thyme; cook until tomatoes releases juice, about 3 minutes. Add white wine and cook until liquid has reduced slightly, 2-3 minutes more.
Braise Chicken:Return chicken to pan skin-side up over vegetables. Cover pan and transfer to oven. Braise until chicken is cooked through, about 13-15 minutes.
You Plate It:Divide chicken and vegetables evenly between plates. Serve with roasted potatoes alongside. Enjoy!