Sometimes the best meals aren’t planned. On Sunday I usually plan our dinner ahead of time because it’s really the one day each week when I can make a meal that takes more than an hour to prep and cook. After a long rainy Sunday of being out and about we stopped at the grocery store and I blindly grabbed a few things which is very unlike me. I haphazardly put together a warm chicken stew-like dish that was sweet, savory and warming on this cool and damp spring night. It’s also easy to make and uses only one pot!

INGREDIENTS:

• 4 chicken thighs, washed and seasoned wish kosher salt and black pepper
• 1/4 cup red wine vinegar (roughly, I didn’t measure)
• 2 cloves garlic, sliced
• 1 sweet onion, sliced thin
• 1 can diced San Marzano tomatoes
• Fresh chopped basil
• Cheese, fresh grated (I used half Parmesan and half Gruyere)
• Extra virgin olive oil
• Sweet red peppers
• Small potatoes, halved
• Herbs de Provence, 1 pinch
• Tomato paste

Let the onions cook for a few minutes. Then add the potatoes.

Add the red wine vinegar, tomatoes and sweet red peppers. Season with salt and pepper again and stir together. If you like a kick of spice, add a few teaspoons of red pepper flakes. Bring to a low boil, stir the pot and then cover tightly and place in the oven.

Check on it once or twice and stir all the ingredients. I added a squirt of tomato paste to thicken the broth a touch.

Bake this dish for about an hour or so, the chicken will be fork tender and fall apart in the sauce. Top with a sprinkle of fresh chopped basil and grated cheese. Enjoy!