All it takes to make this well is time. And not that much to be honest. 2 hours end to end and you have a fantastic pot of food. It's dead easy.
Adapted this from Jamie Oliver and you can improvise off the basics here if you have some other kind of vegetable or are missing any ingredients. The basil, tomatoes and chicken thighs are essential though.
Ingredients:
1.5 lbs. chicken thighs (you could go for 2 lbs. if you want a bigger pot of food)
sea salt and freshly ground black pepper
Basil (use the leaves and the stalks, don't really need to chop, just wash and tear a bit)
Tomatoes (lots of them, we like to mix some full-size and some smaller tomatoes)
3-4 red potatoes (can use other kinds of course
4-5 cloves garlic, whole
red chili or red pepper flakes
1 Can cannelini beans
Directions:
Preheat oven to 350 degrees
Season chicken thighs w/ salt & pepper
Put your pot (oven-safe pot) on the stove, cover bottom with olive oil, and lightly brown the chicken on both sides. Don't worry about cooking it all the way through, but get it cooked somewhat. Put it on low, and you can prepare the rest of the ingredients while the chicken cooks.
Once you've flipped the chicken, add the other ingredients to the pot
wash and cut up tomatoes (you can just throw smaller tomatoes in)
wash and tear basil, add to pot
wash and cut up potatoes into bite-size chunks, add to pot
Get skin off garlic cloves, add them whole to the pot
Cut up red chili and add, or use red pepper flakes
You can add cannelinni beans now, or wait until half-way through baking time.
Once you've added all the ingredients, put the pot (with top) in the oven for 45 minutes. At that point, take out, stir everything around, add the beans if you haven't done so already, and cook another 45 minutes or so. Serve
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