Braised Chicken Thighs with Potatoes

Ingredients

• 750 g medium-sized waxy potatoes
• 7 chicken thighs
• 100 g onions
• 3 Garlic cloves
• 1 small bunch thyme
• 4 tbsp oil
• white wine
• 150 g crème fraîche
• Salt
• ground pepper
• 1 small bunch watercress

Instructions

1. 1.

   Peel, wash, and cut the potatoes into pieces.

2. 2.

   Wash and pat dry the chicken thighs. Peel and quarter the onions; peel and slice the garlic cloves. Rinse and pat dry the thyme. Heat oil and brown the chicken thighs on all sides. Add onions and garlic and sauté further.

3. 3.

   Place all ingredients in a fireproof dish, arranging the potatoes around them.

4. 4.

   Whisk together white wine and crème fraîche, season with salt and pepper, and pour over the chicken and potatoes.

5. 5.

   Bake the chicken thighs in a preheated oven (200°C for electric stove, level 3 for gas stove) for 45 minutes.

6. 6.

   Trim the watercress with scissors and serve it alongside the chicken thighs.