INGREDIENTS
4
Chicken thighs (about 2 pounds), bone-in
4
Carrots, medium
1 tbsp
Garlic
2 cups
Grape tomatoes
1
Parsley, fresh
1 lb
Yellow potatoes
1 tbsp
Capers
1/4 cup
Castelvetrano olives
1 tsp
Italian seasoning
1/2 tsp
Red pepper
3/4 tsp
Salt
4 tbsp
Olive oil, extra-virgin
1/2 cup
White wine, dry