Ingredients :
4 chicken thighs
2 medium potatoes
1 medium onion
2 large garlic cloves
Half a teaspoon of Provencal herbs
½ glass of white wine
1 glass of chicken broth
1c / s of lemon juice
1 bunch of parsley
Salt and pepper
Olive oil
PREPARATION :
We clean the chicken bottoms, season them and brown them in a frying pan with a splash of olive oil. Once golden, we remove them and reserve them.
Chop the onion in julienne strips and poach it in the same oil to brown the chicken.
We put the poached onions in a source that can go to the oven and place the chicken on top.
Crush the garlic cloves in the mortar with a little salt, with the parsley and with the herbs de Provence.
We crush everything and add the broth and white wine.
We stir well and put on the chicken. We also put a splash of lemon juice.
We put in a preheated oven at 190º or 200º. We will do it for about 45 minutes, it will depend a little on the size of the chicken bottoms and the oven.
While the chicken is cooking, we peel the potatoes and cut them in a 4 mm bakery. We fry them in batches in plenty of oil and once they are fried and drained we put them with the chicken.
I lift the chicken and place it on top of the potatoes.
So that the chicken is better roasted, I water it every little bit with its own juice. 3, or 4 times we turn it over.
To check that it is roasted, we see that the meat easily comes off the bone.