Chicken Thighs, Harissa, Potatoes and Peppers • St. Francis Winery & Vineyards
Hearty Chicken Thighs with Harissa, Potatoes & Peppers | Pair Perfectly with Zinfandel
Ingredients
- Pair with Zinfandel
- Preheat oven to 425°.
- Season chicken thighs with salt and pepper on both sides. Place chicken skin side down into a preheated sauté pan with 1 tablespoon of canola oil.
- Cook on the skin side only until golden brown.
- Combine oil and Harissa in a small bowl, mix well.
- Toss the potatoes, red bell peppers, and onions with half of the Harissa mixture in a large baking dish. Season with salt and pepper.
- Add chicken thighs to the remaining Harissa mixture and coat well.
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