Layer a casserole dish with thinly sliced potatoes, top with thinly sliced shallots, top with chicken thighs, douse with an herby vinaigrette, and roast until the chicken is golden brown. We’ve taken this approach in a decidedly French direction with shallots, Dijon, and tarragon, but you could just as easily aim for Greece, and use oregano, olives, and a few lemon slices. While the chicken thighs bake, they bathe the potatoes below in their fat and juices, which blend with the vinegar and mustard from the vinegar heavy vinaigrette, to provide a lovely seasoning and sauce for the dish. It also reheats great for leftovers. Enjoy!
2 tablespoons red wine vinegar 1 tablespoon extra virgin olive oil 1 to 2 teaspoons Dijon mustard (less or more depending on how much you like mustard, we like it with 2 teaspoons) 1 teaspoon dried herbes de Provence (can sub Italian seasoning or dry thyme or 1 tablespoon of fresh chopped herbs such as thyme or tarragon) 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
Chicken:
2 pounds chicken thighs, bone-in, skin-on, trimmed of excess skin and fat 1 teaspoon kosher salt 1 teaspoon extra virgin olive oil 3 large Yukon Gold potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8-inch thick or less) 1 cup shallots, peeled, sliced (can sub thinly sliced onion that have soaked in water for 10 minutes) 3 to 4 whole cloves garlic, crushed and peeled Several whole sprigs fresh tarragon or thyme (optional) Freshly ground black pepper plus more kosher salt, to taste
Place the chicken thighs, skin-side up, on top of the shallots. Wedge the garlic cloves between pieces of chicken. If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border (carefully, the dish it hot!), between the chicken pieces and the dish. Whisk the vinaigrette again and pour it over the chicken, making sure the chicken is well coated.
