French-Style Chicken with Potatoes and Carrots
Ingredients (Serves 4)
4 chicken thighs (or pieces of your choice, skin on)
600g potatoes
3 carrots
2 onions
2 cloves garlic
2 tbsp olive oil
20g butter
150ml dry white wine
200ml chicken stock
2 sprigs thyme
1 bay leaf
Salt and pepper
Preparation
Prepare the vegetables: Peel the potatoes and cut them into quarters. Cut the carrots into rounds. Thinly slice the onions and garlic.
Brown the chicken: In a casserole dish, heat the olive oil and butter. Brown the chicken pieces, skin-side down, until crispy. Set aside.
Sauté the vegetables: In the same pot, sauté the onions, garlic, carrots, and potatoes for 5 minutes.
Deglaze & simmer: Add the white wine, reduce for 2 minutes, then pour in the broth. Add the chicken, thyme, and bay leaf. Season with salt and pepper.
Cook: Cover and simmer over low heat for 45 minutes, until the chicken is tender and the vegetables are soft.
Finish: Serve warm with freshly chopped parsley.