I threw this together the other night in an effort to use up some fingerling potatoes I bought at the farmers market. It turned out really well. And it has passed the co-worker smell test: if they come over to my desk demanding to know what I've brought, I know it's good.
5 chicken thighs
1 medium onion, chopped
1 # fingerling potatoes, cut into small pieces
14-oz can diced tomatoes
shiraz or other red wine
salt, pepper, and herbes de provence
First, brown the chicken thighs in a pot. Remove the chicken to a plate. Cook the onion in the chicken fat until golden and soft. Add the diced tomatoes and potatoes. Remove the skin from the chicken and put it back in the pot. Pour in enough wine to cover the potatoes. Add salt, pepper, and herbes de provence to taste. Bring it to a boil, then reduce to a simmer and cook until the potatoes are tender. Use a slotted spoon to remove the chicken and veggies. Bring the sauce to a boil and let reduce by half. Pour the sauce over the meat and veggies. Enjoy!
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