Roman Chicken And Pepper Stew

1. 1

   Heat oil in a Dutch oven on medium-high heat. Brown chicken, in batches, for 3 mins each side. Return all chicken pieces to pan with garlic and wine. Cook for 1 min.

2. 2

   Add potato, red peppers and onion and reduce heat to low. Cover and cook for 20 mins until potato is almost tender, adding a little more water during cooking if necessary.

3. 3

   Add olives and season to taste. Cook 5 mins, until chicken is cooked and potatoes are tender. Sprinkle with basil leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.