Dîner de poulet au pot


1 whole chicken (cut into 1/8) or thighs and legs 
The marinade
1 tablespoon paprika
1 tablespoon oregano
2 tablespoons smoked bbq sauce
2 tablespoons parsley, roughly chopped
2 teaspoons salt
1 teaspoon black pepper
½ cup olive oil

For later:
1 large onion, in strips
1 red bell pepper, in slices
2 garlic cloves, crushed
2-3 tablespoons parsley, roughly chopped
1 tablespoon olive oil
½ cup white wine
1 cup canned tomatoes, crushed
2 cups potatoes (cut into chunks)

For the marinade:
Mix all ingredients together and toss in the chicken. Let rest for at least 4 hours (I like to leave them marinating overnight)
Preheat oven to 375*f
Heat a large skillet over medium heat. Brown chicken all around. Remove from the pan and add onion, garlic, bell pepper and potatoes and stir, add tomatoes and cook for 3-4 minutes. Bring chicken back to the pot and sprinkle with parsley. Add wine, season with salt and pepper and bring to the oven. Cook for 1-1.5 hours. Drizzle with extra virgin olive oil and sprinkle with fresh parsley.