Garlic Chicken Thighs with Vegetables

Ingredients

• 4 pcs Chicken thighs
• 4 clove Garlic clove, minced
• 3/4 tbsp Salt
• 1 tsp Italian seasoning
• 1/2 tsp Pepper flakes, crushed
• 350 g Yellow potatoes, skinned, diced
• 6 stick Carrot, peeled, diced
• 320 g Cherry tomatoes, halved
• 120 ml Dry white wine
• 120 ml Olives, pitted, halved
• 1 tbsp Capers, drained
• 1/2 bunch Parsley, fresh, chopped

Method

1. Mash garlic with 1/4 teaspoon salt with a fork to form a paste. Transfer to a small bowl and stir in 1 tablespoon oil, Italian seasoning and crushed red pepper.
2. Sprinkle chicken with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 6 to 8 minutes total. Transfer the chicken to a plate and top with the garlic mixture.
3. Heat the remaining 2 tablespoons oil in the pan over medium heat. Add potatoes and carrots and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables begin to brown and stick to the pan, 6 to 8 minutes.
4. Add tomatoes, wine, olives and capers; cook, stirring and scraping up any browned bits, for 1 minute.
5. Nestle the chicken into the pan, cover and cook until the meat is cooked through.
6. Serve garnished with parsley, if desired. Enjoy!