Ingredients:
2 tablespoons olive oil
4 bone-in skinless chicken breasts
salt and pepper
2 medium red onions, cut in 1-inch pieces
2 red bell peppers, ribs & seeds removed, cut in 1-inch pieces
1 lb red potatoes, cut in 1-inch pieces
1 tablespoon fresh rosemary leaves (optional)
1/2 cup water
1 pint grape tomatoes, halved
1 cup whole fresh parsley leaves
Directions:
Heat oil in a large deep skillet over medium heat.
Season chicken with salt and pepper; cook in skillet, turning to brown all sides, 18 to 20 minutes, transfer to plate.
Add onions, peppers, potatoes, rosemary (if using), and 1/2 cup water to skillet; season with salt and pepper.
Toss to combine, scraping any browned bits off bottom of skillet; cover skillet and simmer over medium heat, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes(they will cook further in next step).
Return Chicken to skillet; add tomatoes; cover skillet, and cook until chicken is opaque throughout and potatoes are tender,8 to 10 minutes.
Transfer chicken to serving plates; stir parsley into vegetables in skillet , serve with chicken.
Servings: 4
Time preparation: 30 min.
Time total: 70 min.