Preheat oven to 350

On medium high heat add 2 Tbsp of the oil to the pan.  Sear chicken thighs until nicely browned on both sides.  Set aside. 

Add the mushrooms, onion and remaining oil to the pan.  Season with salt and pepper. 

Once the mushrooms are browned and soft, add peppers, fruitons® Seasoned Sun Dried Tomatoes, garlic and herbs.  Sautee for 2 minutes and deglaze with white wine, scrapping up all the browned bits. 

Add the potatoes, give it a good stir, return the chicken back into the pan and add the chicken stock. 

Cover the pan and put in oven for 20 minutes. 

Uncover and bake for another 10 minutes until the chicken is browned and potatoes are done.