Chicken stew with potatoes
- 4 whole chicken thighs, whole or cut in half
- 1 large onion, chopped
- 1 garlic clove, grated
- 1-2 fresh tomatoes, peeled and grated
- 1 small glass of wine
- 2-3 potatoes, peeled and cut into pieces
- 3 tbsp olive oil
- salt, pepper,and nutmeg
In a large pot, heat 2 tbsp olive oil and sautee the chicken, browning it on all sides. Remove from the pot and set aside. Add the onion, garlic, and potatoes to the pot, adding 1 tbsp olive oil, and sautee, stirring often.
Add the chicken back to the pot, stir once more and add the wine. When the wine begins to evaporate, add the tomatoes, salt, pepper, a little nutmeg, and as much water as needed to almost cover the food. Cook for 30-40 minutes, checking occasionally to see whether you need to add more water. The dish is ready when most of the water has evaporated and the sauce is thick.