Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
This one-pot dish does double-duty. Slow-cooked chicken thighs simmer in a white wine broth with potatoes that are ultimately served as a side. The meat, when pulled, is tucked into warm pita bread that's finished with salty feta and a shower of parsley, cilantro and mint—just the right kind of restorative for dreary winter days.
If want to skip the pita and serve the dish as straight-up chicken and potatoes on a plate, you'll want to reduce the rather thin sauce on the stovetop for 15 to 20 minutes.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.