Chicken Thighs with Potatoes

Ingredients

• 4 chicken thighs
• 2 packs frozen mixed vegetables (Leipziger Allerlei)
• 1 bundle mixed herbs
• 0.25 l white wine
• 200 ml heavy cream
• freshly ground black pepper
• Salt
• butter
• oil
• 750 g sweet potatoes

Instructions

1. 1.

   Wash and dry the herbs, then chop them. Wash and pat dry the chicken thighs. Heat a little butter and oil in an oven‑proof pan, brown the thighs on all sides, then bake at 180°C for about 25 minutes until cooked through.

2. 2.

   Peel the sweet potatoes and boil them in salted water for about 25 minutes until tender.

3. 3.

   Heat the mixed vegetables in a pot with a bit of butter, simmer gently until thawed and still firm. Remove and keep warm.

4. 4.

   Take out the chicken thighs and set aside; deglaze the pan with white wine and reduce quickly to half. Stir in the cream and half of the herbs. Season with salt and pepper.

5. 5.

   Fold the remaining herbs into the vegetables and serve together with the chicken thighs and sauce, accompanied by boiled potatoes.