Fry in a good pan (not sticking) in olive oil, onion and Chile. From Chile remove seeds. Who likes very spicy food, leave the seeds.

Add the tomatoes. On tomatoes with a knife make a cross. Fill with boiling water and hold for a few moments. The boiling water is drained, cleaned tomatoes from the skin. Finely chop. The tomatoes are ready. So, we add them to our onions and Chile. Pour wine. Salt, pepper and your favorite spices. Optionally, add one bouillon cube. Leave to stew on very low heat.

Chicken is to marinate it then cook faster. Marinate in spices (at your discretion), pour with lemon juice. Leave for 10 minutes. The possible option of marinating the night before. Not only for God's sake marinate in mayonnaise!!! An oven form grease with oil, put the chicken and bake for 10 minutes at 220-230 degrees. Our goal is not ready, and browned chicken. Want to save time, prepare the chicken in advance.

Ready chicken added to our wine-tomato broth) and simmer for about 15 minutes at medium heat. I put out without a lid.

At the end add the garlic (either finely chopped or passed through a garlic press), our fresh greens and, if you like, half a spoon of sugar. Cover and let it cook gently for 2-3 minutes at medium heat. Here's what we got.

So, our potatoes. Potatoes we do when the oven is free from chicken. And the chicken had gone to meet with the sauce. In shape put our potatoes. Coarsely tear the rosemary. Add smashed garlic cloves (not peeled, just smash it with a rolling pin). Salt (you can add a large sea), pepper. Add oil(sunflower) "by eye" that floated in the water. Hands the whole thing to stir and into the oven for 20-30 minutes at 200-220 gr.

Here's what we got. A nice dinner))