Roman Chicken And Pepper Stew - cooking recipe

Ingredients

2 tbsp olive oil
8 None chicken pieces, such as thighs and drumsticks
3 cloves garlic, crushed
1 cup dry white wine
12 oz baby potatoes, halved
2 None red peppers, seeded and cut into strips
2 None red onions, quartered
1/2 cup black olives
1/4 cup basil leaves

Preparation

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