Tuesday, November 4, 2008

Chicken in the Pot (Tencerede Tavuk)




1 ¾ lb skinless boneless chicken thighs
1 lb cherry tomatoes
1 large red bell pepper (sliced lengthwise)
5 small white potatoes (quartered)
½ lb cremini mushrooms (cut in half)
1/3 lb pearl onions
5 garlic cloves
7 sprigs fresh oregano
2 sprigs of fresh rosemary
3 tbsp chopped fresh parsley
2 tbsp olive oil
1 ½ tsp sea salt
1 tsp ground black pepper

Heat olive oil in a large pan. Add the chicken. Turn the chicken pieces over when they take a brownish color. Sprinkle some salt and pepper on both sides of the chicken. Feel free to adjust salt and pepper according to your liking after adding the rest of the ingredients. I always taste the food before deciding if it needs more salt or not. Add potatoes, pearl onions, red bell pepper and mushrooms. Stir all the ingredients in the pot. Cook for three minutes and add the rest of the ingredients except parsley and stir again. Cover pot and cook for 50 minutes on low heat. Turn the heat off and add parsley to the pot and cover again for five minutes. Remove the fresh oregano and rosemary sprigs before serving.

No comments: