Oven‑Roasted Chicken Thighs with Potatoes

Ingredients

• 800 g waxy potatoes
• Salt
• 4 chicken thighs
• Salt
• pepper (ground)
• 2 large onions
• 1 Garlic clove
• 2 tbsp vegetable oil (20 g)
• 150 ml dry white wine
• 200 ml poultry broth
• 200 ml heavy cream
• 2 tbsp clarified butter
• a handful chives (5 g)

Instructions

1. 1.

   Wash the potatoes and boil them in a pot of salted water for about 20 minutes. Drain, let steam off, peel, and cool.

2. 2.

   Rinse the chicken thighs, pat dry, and season with salt and pepper. Peel the onion and garlic, then slice both into thin rounds.

3. 3.

   Heat a roasting pan with oil, sear the chicken thighs on both sides until golden. Add the onion and garlic, cook briefly, then deglaze with white wine and broth.

4. 4.

   Transfer to the oven for about 35 minutes. Ten minutes before the end of cooking, add the cream.

5. 5.

   For the potato side dish, slice the potatoes and fry them in a hot pan with melted clarified butter for about 10 minutes, turning occasionally until golden brown. Season with salt and pepper. Wash and dry the chives, then cut into fine ribbons.

6. 6.

   Remove the finished chicken thighs from the oven and place one thigh per warmed plate with its sauce. Arrange the fried potatoes and chive ribbons alongside.