Stewed Chicken Spanish style

This is something that I saw a 90 year old woman on a travel program make for 2 fat American guys. They seemed to be enjoying it so I thought that I would too! This is also something that could be made in the crock pot as well. This should be made with dark meat because it will hold up better with the long cooking time AND it won't dry out like white meat. If you must use white meat adjust your cooking times but don't blame me that your chicken is dry and gross!

Things you will need:

6 chicken thighs
5 cloves of garlic thickly sliced
1 large onion diced
2 large red peppers roasted(see side note on how to roast peppers) or a can of roasted red peppers
2 medium potatoes washed, peeled, and diced
1/2 cup olive oil
1/2 cup white wine
salt and pepper for seasoning

Directions:

Season the chicken thighs with salt and pepper and slice garlic thickly.
Heat a skillet on medium high heat and add olive oil. Place garlic in the heated skillet first and then add chicken.
While chicken is cooking, dice your onion and line the bottom of a separate pot.
Once the garlic in the saute pan has turned golden brown, remove chicken and place on top of the onions and then all of the oil from the pan, and all the garlic.
Now add your roasted red peppers and white wine. If using canned peppers pour the entire contents of the can in.

After 45 minutes of cooking add the peeled and diced potatoes.
Season again with salt and pepper, cover the pot and continue cooking over a medium low heat.
Continue cooking for another 45-60 minutes and check the seasoning.
Make sure to check your stew and give it a stir every now and then so the contents at the bottom don't stick and burn.
Total cooking time is 2 hours.

(Side Note: How to roast peppers - Rub the outside of the peppers with olive oil place on top of  the burner on your stove top. Char all of the sides of the pepper, once that has been done place pepper inside of a bowl and cover with plastic wrap. After 5-10 minutes remove the peppers from the bowl and with the back of a kitchen knife gently scrape off the charred skin of the pepper. Cut open the pepper and gently scrape out the seeds.)