Chicken thighs embedded in potatoes and olives
Spoonsparrow chicken thighs, embedded in potatoes and olives is a recipe with fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 chicken thighs
- 800 g new potatoes
- 80 g olives (filled to taste)
- 5 shallots
- 2 Garlic cloves
- 2 rosemary sprigs
- 0.5 untreated lemon
- 200 ml white wine
- 200 ml poultry broth
- 1 tbsp honey
- Salt
- Pepper (freshly ground)
Instructions
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1.
Wash chicken thighs, pat dry and optionally remove the skin.
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2.
Wash or brush potatoes thoroughly and cut in halves or quarters depending on size.
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3.
Peel shallots and roughly dice them.
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4.
Peel garlic cloves and slice into rounds.
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5.
Halve olives and place with potatoes, garlic, shallots and rosemary in a roasting tin. Pour white wine and some broth until vegetables are just covered, season with salt and pepper. Then lay the chicken thighs on top, season again and roast in a preheated oven at 180°C (convection) for about 50-60 minutes, basting with remaining broth as needed.
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6.
Grate zest from the lemon and squeeze its juice. After about 50 minutes add lemon juice to the sauce, brush chicken thighs with honey and sprinkle with zest. Finish seasoning the sauce and serve. Offer white bread on the side if desired.
