Roast Chicken Legs
- For the chicken
- 4 Chicken thigh
- 1 tablespoon olive oil
- 5 tablespoons Red wine vinegar
- 1 tablespoon butter
- 100 milliliters white wine
- 4 garlic cloves
- 1 tomato (ripe)
- 2 sprigs Tarragon (chopped)
- 1 tablespoon parsley (minced)
- Sea salt
- freshly ground peppers
For the chicken: Rinse tomatoes, core and dice. Peel garlic.
Heat oil in a saucepan and add chicken legs. Season with salt and pepper.
Add vinegar and butter to pan and reduce.
Deglaze with white wine and bring to a boil. Add tomatoes, garlic and tarragon. Place in an oven preheated to 150°C (approximately 300°F) for 30-35 minutes.
For the potatoes: Peel potatoes and cut into bite-sized pieces. Boil in plenty of salted water for 5-8 minutes. Shock in ice water and drain well.
Heat oil in a pan and add potatoes. Cook for about 15 minutes. Season with salt and pepper, add butter and keep warm over low heat.
Remove chicken from oven, season and stir in parsley.
Plate chicken, potatoes and beans. Serve garnished with parsley.