Categories: chicken, main dish
Ingredients
- 2 T vinegar
- 1 T olive oil
- 2 t mustard
- 1 t Italian herbs
- salt and pepper
- chicken thighs
- potatoes, sliced thinly
- one onion, sliced thinly
Directions
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Preheat oven to 375°F. Sprinkle all sides of chicken thighs with kosher salt and set aside.
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In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbs, salt and black pepper.
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Spread a teaspoon of olive oil over the bottom of a casserole dish. Cover the bottom of the dish with the thinly sliced potatoes. Sprinkle with salt and pepper. Distribute the sliced onions over the potatoes, and sprinkle again with a little salt and pepper.
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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.
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Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove from oven and let rest for 10 minutes before serving.