Cut the chicken into bite-size pieces, season with salt and pepper then coat with plenty of flour. Cut the vegetables into bite-size pieces.
Heat olive oil in a pan and add a smashed garlic. When fragrant, add the chicken and cook, skin side down.
Melt butter in a pot and cook the onions and red and yellow peppers. Add the canned tomatoes, water, bay leaf, consomme soup stock cubes and chicken, then simmer for about 15 minutes.
Add potatoes and simmer for another 12 minutes. When the potatoes are cooked through, add milk and simmer for 5 minutes.
Season with salt and pepper, and it's ready. It looks nice if you garnish with parsley or cream.
Story Behind this Recipe
I made a creamy stew version of chicken simmered in a creamy tomato sauce.
I recommend using baking or russet potatoes because they don't fall apart easily. Soak the potatoes in water after peeling. Don't add the garlic when you're simmering. Cook the stew with a lid over low heat.