Adding potatoes to the base of this dish is optional but is well worth it, at the end you get a delicious one pan meal and the potatoes have been beautifully cooked with all the flavours from the chicken.
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 to 2 teaspoons Dijon mustard
- 1 teaspoon dried mixed herbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 900g chicken thighs, bone in, skin-on, trimmed of excess fat
- 1 teaspoon of salt
- 1 teaspoon olive oil
- 3 large potatoes, peeled and thinly sliced
- 1 cup sliced, peeled shallots (can sub thinly sliced onion that have soaked in water for 10 min)
- 3 to 4 whole garlic cloves, crushed and peeled
- Several whole sprigs of fresh tarragon or thyme (optional)
- More salt and pepper to taste
- Preheat oven to 200C. Sprinkle all sides of chicken thighs with salt and set aside.
- In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, dried herbs, 1/2 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper.
- Spread a teaspoon of olive oil over the bottom of a large (9×13-inch) casserole dish.
- Cover the bottom of the dish with the thinly sliced potatoes. Sprinkle with salt and pepper.
- Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt and pepper.
- Place the chicken thighs, skin-side up, on top of the shallots. Wedge the garlic cloves between pieces of chicken.
- If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border, between the chicken pieces and the dish.
- Whisk the vinaigrette again and pour it over the chicken, spreading it with your fingers to make sure the chicken is well coated.
- Bake uncovered for 50 minutes, or until the thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving.