Ingredients:
8 chicken thighs
3 large potatoes, cut in 1″ slices
1 small onions, sliced thin
1 cup canned tomatoes, drained and chopped
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
4 teaspoons olive oil
chopped parsley ( , to garnish)
Directions:
Preheat oven to 350.
Wash and remove skin from chicken thighs.
Pat dry.
Salt and pepper thighs and dredge in flour.
Fry just until browned.
Place in single layer in casserole dish that has been sprayed with cooking spray.
Arange potatoes in between chicken.
Cover with layer of onion slices.
Spoon tomatoes over onions.
Add salt and pepper and sprinkle with basil.
Drizzle with olive oil.
Cover and bake for 30 minutes.
Stir ingredients and return to oven for another 30 minutes or til potatoes and chicken are done.
Baste frequently with pan juices during last 30 minutes of cooking.
Transfer to serving dish, pour juices over top and garnish with parsley.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.