Courtesy of PureZing

The garlic and marjoram add deep flavor to this stew stew, while the chili gives a little spice!

Serves 6

INGREDIENTS:

3-4 lbs. free-range chicken pieces (thighs, drumsticks and halved chicken breasts)
12 cloves garlic, crushed with the flat of a knife.
1 Tablespoon sea salt
1 teaspoon freshly ground pepper
2 Tablespoons extra virgin olive oil
20-25 small new potatoes
¾ cup red wine vinegar
1/3 cup extra virgin olive oil
2 teaspoon sea salt
6 bay leaves
2 Tablespoons dried marjoram
2 Tablespoons dried thyme
2 serrano chilies

DIRECTIONS:

Rub the chicken with the garlic, salt and pepper and refrigerate for 3-4 hours.

In a large skillet, heat the olive oil and brown the chicken on all sides. Transfer the chicken to a large pot or Dutch oven.

In the skillet, lightly brown the potatoes and remove.

Add vinegar to the skillet and boil, deglazing the pan. Pour the liquid over the chicken.

Add olive oil, salt, bay leaves, marjoram and thyme to the chicken. Bring to a boil over high heat. Cover the pot and lower the heat. Simmer and stir every 10 minutes.

After 30 minutes add the potatoes.

Cover and cook over low heat for 20-25 minutes. Serve in bowls.