And dietician. She asked for the recipe so here it is. And I have to say, this is an excellent recipe. There is one step I did not do and I’m going to have to make it again so I can see if it works. It’s a little bit of a rigmarole but worth it.
Start the day before. Boil your potatoes, yukon gold, I guess, though I used both yukon gold and a russet since I had one, skins left on, let cool and refrigerate over night.
I deboned the chicken thighs but you don’t have to. Though it makes eating them more pleasurable. And you can ask the butcher to do it. If you have a butcher. And if you’re going to do it for a crowd, call ahead and order it because butchers don’t like doing this all that much and cannot just go and debone a bunch of thighs while you wait if there are people at the counter waiting to get served.
Preheat the oven to 350. Although my damn oven never seems to be hot so I upped it to 375.
Salt and pepper the insides and sprinkle with chopped fresh sage and thyme. You could use dried but I think fresh herbs make a difference. Then, using an oven proof low sided pan, brown them skin side up. While they’re in the pan, repeat the seasonings on the skin side. Then turn them over and brown the skin.
While that’s happening, peel and slice the potatoes. When the skins are brown, let’s say 5 to 8 minutes (the chicken will not be remotely done), take them out and put the potatoes in the same pan, you may want to remove some of the grease. I did not. Layer them real pretty-like. You don’t have to do that, you can just throw them in the pan. I thought I may be able to put them onto a platter keeping the potatoes in place but that was not possible. So the pretty thing was irrelevant. Salt and pepper the potatoes.
Tuck the thighs neatly together and place on top of the potatoes in the pan and put the oven for an hour.
And here’s what I didn’t do. After an hour remove the pan, take the chicken off and keep warm, put the pan on the stove and sauté the potatoes till the bottom is browned and crispylicious.
