Backed Chicken Thighs with Potatoes, Roasted Pepper and Olives

A very tasty and juicy main course. Although the preparation is a little more complicated than other dishes with a lot of preliminary preparations, the investment is totally worth the effort. A dish suitable for entertaining thanks to the taste and impressive look.

Ingredients

A flat pot suitable for the oven

10 chicken thighs

8 large red bell peppers

1 kg diced potatoes

2 cups halved cherry tomatoes

1/2 can of diced pitted green olives

3 tbsp. olive oil

10 crushed garlic cloves

1 tablespoon Italian spice mix

1/2 cup chopped basil

Salt and pepper

Preparation

Cut the bell peppers in half, clean and arrange on a baking dish with the peel upwards.

Roast under the grill until the peppers are well roasted.

Place in a bag, close tightly and let the peppers sweat.

Peel the peppers and cut into strips.

Preheat oven to 200C.

Heat the olive oil in the pot and fry the chicken thighs on all sides until the chicken is brown.

Add the remaining ingredients except for the basil, mix well and continue to fry for another 5 minutes while stirring.

Cover, put in the oven and bake for an hour.

Remove from the oven, add basil, stir and serve.

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Hi, My name is Ilana,

Hi, My name is Ilana,

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