Baked chicken with potatoes and tomatoes
4 servings
60 minutes
Baked chicken with potatoes and tomatoes is a refined dish of French cuisine that combines simplicity and elegance. The origins of this recipe trace back to the traditions of rural French gastronomy, where fresh ingredients and rich aromas take center stage. The tender meat of chicken thighs infused with a spicy sauce of rosemary, garlic, and wine vinegar gains a special depth of flavor. Potatoes provide softness and nourishment to the dish, while sweet, slightly roasted tomatoes add freshness. Baking with pieces of butter gives an appetizing golden crust. This dish is perfect for a cozy family dinner or festive gathering, harmonizing well with a glass of white wine and a crispy baguette.
1
Remove bones from chicken thighs and cut into 1 cm thick strips. Fry in a pan skin side down, seasoning with salt and pepper.
- Chicken thighs: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Boil the potatoes (with skin if young, or peeled beforehand).
- Potato: 6 pieces
3
Scald the tomatoes with boiling water and peel them.
- Tomatoes: 2 pieces
4
Mash the potatoes and tomatoes (but not into puree), mix with chicken in the baking tray.
- Potato: 6 pieces
- Tomatoes: 2 pieces
- Chicken thighs: 4 pieces
5
Mix oil, vinegar, garlic, rosemary, salt, and pepper. Pour the sauce over potatoes, tomatoes, and chicken, and mix. Top with pieces of butter.
- Olive oil: 5 tablespoon
- White wine vinegar: 1 tablespoon
- Garlic: 3 cloves
- Rosemary: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Butter: 30 g
6
Bake in the oven for 30 minutes.