Preheat oven to 350 degrees
In a dutch oven on the stove top, add olive oil and heat on medium high. Sear the chicken thighs skin down first. Don’t touch until you see some browning on the sides and give it a nice crust. THat will take about 7 minutes. Turn over and brown other side for about 4 minutes. Remove to a plate.
6 chicken thighs, 1/3 cup olive oil, salt, pepper
To the same oil, add onion, carrot, and pepper and saute until soft. Add some of potatoes. Add garlic and cook for up to a minute. Add paprika for a moment, then add tomato passata, honey, and peas. Bring up to a full boil.
15 oz tomato passata, 10 oz Peas, 1 red onion, 3 cloves garlic, 1/2 cup roasted red peppers sliced, 1 carrot sliced, 1 tbsp smoked paprika, 1 yellow pepper sliced
Return the chicken thighs. Add bay leaves. Tuck in extra potatoes if it fits. Add enough liquid to allow it to braise properly. I always also add a splash of ouzo for that fennel kick.
2 medium potatoes cut up, 1 1/2 cup liquid, splash of ouzo, 1/2 tsp honey, 1 bay leaf
Cover dutch oven and bake 45 minutes to hour at 350. Before serving add dill and green onions.
1 bunch dill chopped, 4 green onions sliced for garnish, Handful of parsley for garnish
