Wine Vinegar-marinated Chicken Quarters with Potatoes
Ingredients
- For the chicken
- 4 large Chicken thigh
- 1 Tbsp olive oil
- 5 Tbsps Red wine vinegar
- 1 Tbsp butter
- 100 milliliters dry white wine
- 4 garlic cloves
- 1 large, ripe Tomato
- 2 sprigs Tarragon (chopped)
- 1 Tbsp finely chopped parsley
- Sea salt
- freshly ground peppers
Preparation steps
For the chicken, rinse the tomatoes, remove the cores and cut into cubes. Peel the garlic. Seperate the chicken into thighs and drumsticks.
Heat the oil in a saucepan and sear the chicken. Season with salt and pepper.
Add the vinegar and butter, bring to boil, reduce the heat and simmer until the liquid is reduced.
Pour in the white wine and bring to a boil. Add the diced tomatoes, garlic and tarragon. Place in an oven preheated oven to 150°C (approximately300°F) and bake about 30-35 minutes.
Meanwhile, peel the potatoes and cut into 1.5-2 cm (approximately 1/2-3/4 inch) cubes. Cook in plenty of boiling salted water for 5-8 minutes. Drain well.
Heat the oil in a pan and saute the potatoes about 15 minutes, stirring constantly. Season with salt and pepper, add the butter and keep warm over low heat.
Remove the chicken from the oven, season with salt and pepper and mix in the parsley.
Serve the potatoes with the chicken pieces on plates sprinkled with parsley with the fresh beans.
