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🍽️ Tender Chicken Thighs with Oven Potatoes

585 kcal · 30 min · 4 servings

Ingredients

• 750 g equal-sized waxy potatoes
• 7 chicken drumsticks
• 100 g onions
• 3 garlic cloves
• 1 small bunch thyme
• 4 tbsp oil
• white wine
• 150 g crème fraîche
• salt
• pepper from the mill
• 1 box of cress

Instructions

1. 1. Peel the potatoes.
2. 2. Wash the potatoes thoroughly.
3. 3. Cut the potatoes into bite-sized pieces.
4. 4. Wash the chicken thighs.
5. 5. Pat the chicken thighs dry with a kitchen towel.
6. 6. Peel the onions.
7. 7. Cut the onions into wedges.
8. 8. Peel the garlic cloves.
9. 9. Slice the garlic cloves thinly.
10. 10. Rinse the thyme.
11. 11. Pat the thyme dry.
12. 12. Heat the oil in a large pan.
13. 13. Brown the chicken thighs on all sides.
14. 14. Add the onions to the pan.
15. 15. Add the garlic to the pan.
16. 16. Sauté the onions and garlic briefly.
17. 17. Remove the browned chicken thighs from the pan.
18. 18. Place the chicken thighs in a heatproof baking dish.
19. 19. Place the sautéed onions in the baking dish.
20. 20. Place the sautéed garlic in the baking dish.
21. 21. Arrange the raw potato pieces around the chicken in the dish.
22. 22. Pour the white wine into a bowl.
23. 23. Add the crème fraîche to the bowl with the white wine.
24. 24. Whisk the white wine and crème fraîche together.
25. 25. Season the sauce with salt.
26. 26. Season the sauce with pepper.
27. 27. Pour the sauce evenly over the chicken.
28. 28. Pour the sauce evenly over the potatoes.
29. 29. Place the dish in a preheated oven.
30. 30. Bake the dish at 200 degrees Celsius (electric oven) or Level 3 (gas oven).
31. 31. Bake the dish for 45 minutes.
32. 32. Cut the fresh cress with kitchen scissors.
33. 33. Sprinkle the cress over the finished chicken.

Nutrition per serving

• kcal: 585
• Protein: 38 g · Fett/Fat: 36 g · Carbs: 26 g