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🥗 Crispy Chicken Thighs with Warm Potato and Celery Salad

670 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes
• 350 g celery stalks
• 1 red onion (finely chopped)
• 50 g stuffed olives (sliced finely)
• 150 g yogurt
• 150 g sour cream
• 2 tbsp wine vinegar
• 3 tbsp vegetable oil
• salt
• pepper (from the mill)
• 4 chicken drumsticks
• salt
• pepper (from the mill)
• 1 tbsp ghee
• 2 slices pineapple (finely chopped)
• 1 small onion (finely chopped)
• 100 ml poultry stock
• 100 ml white wine

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring a pot of salted water to a boil.
3. 3. Add the potatoes to the boiling water.
4. 4. Cook the potatoes for 20 minutes until tender but firm.
5. 5. Wash the celery thoroughly.
6. 6. Remove the tough strings and the end of the celery stalk.
7. 7. Slice the celery into thin rounds.
8. 8. Remove the potatoes from the water and let them drain.
9. 9. Peel the cooled potatoes.
10. 10. Cut the potatoes into small cubes.
11. 11. Finely chop the red onion.
12. 12. Place the potato cubes, celery slices, olives, and chopped onion into a large bowl.
13. 13. Whisk the vinegar and oil together in a small bowl.
14. 14. Stir the yogurt and crème fraîche into the vinegar-oil mixture.
15. 15. Season the sauce with salt and pepper.
16. 16. Pour the finished sauce over the potato and celery salad.
17. 17. Preheat the oven to 180 degrees Celsius.
18. 18. Season the chicken thighs with salt and pepper.
19. 19. Heat butter in a frying pan.
20. 20. Fry the chicken thighs until golden brown on all sides.
21. 21. Arrange the chopped onions and pineapple pieces around the chicken thighs in the pan.
22. 22. Deglaze the meat with poultry stock.
23. 23. Add the white wine.
24. 24. Place the frying pan into the hot oven.
25. 25. Braise the chicken thighs for about 35 minutes.
26. 26. Remove the pan occasionally and baste the meat with the pan juices.
27. 27. Remove the cooked chicken thighs from the oven.
28. 28. Keep the meat warm.
29. 29. Reduce the pan juices in the pan if they are still too liquid.
30. 30. Season the pan juices with salt and pepper to taste.
31. 31. Plate the chicken thighs.
32. 32. Serve the potato and celery salad alongside.
33. 33. Pour the sauce over the chicken thighs.
34. 34. Serve the dish immediately.

Nutrition per serving

• kcal: 670
• Protein: 35 g · Fett/Fat: 44 g · Carbs: 28 g