Ingredients:
150 ml white wine
200 ml chicken stock
20 g pack basil, leaves only
12 new potatoes, halved
8 chicken thighs
2 red peppers, diced
1 tbsp plain flour, seasoned
1 tbsp olive oil
crusty bread, to serve

How To Make:
1. Heat the oil in a large, flameproof casserole. Dust the chicken thighs with the seasoned flour and add to the casserole. Cook over a high heat, turning once, until golden all over.
2. Add the peppers and potatoes to the casserole and cook for 3 mins. Pour in the white wine and chicken stock and season with salt and pepper. Cover the casserole and simmer for 20-25 mins or until the chicken is cooked through. Stir in the basil and cook for another 5 mins.
3. Serve with some crusty bread.

[bbcgoodfood.com]