Chicken Thighs in Red Wine Vinegar with Potato Cubes

Ingredients

• 4 chicken thighs
• 1 tbsp Olive Oil
• 5 tbsp red wine vinegar
• 1 tbsp butter
• 100 ml White wine
• 4 Garlic cloves
• 1 large ripe tomato
• 2 sprigs chopped tarragon
• 1 tbsp finely chopped parsley
• Sea salt
• freshly ground pepper
• 4 Potatoes
• 3 tbsp olive oil
• 1 tsp butter
• 200 g fresh cooked beans
• 1 tbsp coarsely chopped parsley
• Sea salt
• finely ground pepper

Instructions

1. 1.

   Wash the tomatoes, remove the stem and cut into cubes. Peel the garlic cloves. Separate the chicken thighs into drumstick and thigh pieces.

2. 2.

   Heat the oil in a oven‑proof pot and sear the chicken pieces all over until lightly browned. Season with salt and pepper.

3. 3.

   Add the vinegar and butter, bring to a quick boil and reduce the vinegar slightly.

4. 4.

   Pour in the white wine, bring to a boil. Add tomato cubes, garlic cloves and tarragon, stir well. Transfer to a preheated oven at 150 °C for about 30–35 minutes.

5. 5.

   Meanwhile peel the potatoes and cut into 1.5–2 cm cubes. Blanch in plenty of salted water for 5–8 minutes, drain and let dry.

6. 6.

   Heat oil in a skillet over high heat and fry the potato cubes while constantly turning for about 15 minutes. Season with salt and pepper, add butter and keep warm on low heat.

7. 7.

   Remove the pot from the oven, taste and adjust seasoning if needed, fold in parsley.

8. 8.

   Arrange the potatoes with the chicken pieces on plates, sprinkle with parsley, add beans and serve.