Baked Chicken Thighs with Paprika-Fennel Potatoes

Ingredients

• 4 chicken thighs
• Salt
• Pepper (freshly ground)
• paprika powder (sweet)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 bulb fennel
• 700 g firm boiling potatoes
• 2 Garlic cloves
• 1 onion
• 2 tbsp oil
• 200 ml chicken broth
• 125 ml dry white wine
• 2 tsp freshly chopped herbs (e.g., thyme, rosemary)

Instructions

1. 1.

   Wash and pat dry the chicken thighs; season with salt, pepper, and paprika. Wash the bell peppers, halve them, remove stems and seeds, and cut the flesh into bite-sized pieces.

2. 2.

   Clean, wash, and chop the fennel bulb. Peel and cube the potatoes. Peel the garlic cloves and onion; finely mince the garlic and dice the onion. Heat oil in a roasting pan and brown the chicken parts all around. Remove from the pan.

3. 3.

   Sauté the onions in the pan until translucent, then add the garlic and cook briefly. Add fennel, paprika, and potatoes; pour in wine and broth, bring to a boil. Season with salt and pepper, then stir in herbs.

4. 4.

   Arrange the chicken thighs over the vegetables and bake in a preheated oven at 200°C (middle rack) for about 40-45 minutes. Serve the baked chicken thighs with paprika-fennel potatoes.