FRENCH CHICKEN WITH POTATO WEDGES

Serves 4
1 hour
477 kcal per serving


Ingredients

• 12 pieces chicken thigh fillets
• 1,5 onion, finely chopped
• 5 dl cream
• 1 tbsp butter
• 10 garlic cloves, unpeeled
• 3 tbsp balsamic vinegar
• 2,5 dl white wine
• 1 tbsp tomato puree
• 2 tsp Dijon mustard
• 2 chicken bouillon cubes
• 1 iceberg lettuce, sliced
• 0,5 cucumber, chopped
• 2 tomatoes, chopped
• 1 red bell pepper, chopped
• 1 dl leeks, sliced
• 2 tbsp white wine vinegar
• 1 tsp olive oil
• 12 potatoes, cut into wedges
• 1 tbsp olive oil
• Salt, pepper, thyme

Method

1. Combine the iceberg lettuce, cucumber, tomatoes, bell pepper and leek, then season with the white wine vinegar, olive oil and salt.
2. Preheat the oven to 225 °C.
3. Place the potato wedges in an oven-proof form and season with salt, pepper, thyme and olive oil.
4. Bake the potatoes in the oven for about 30 minutes until golden-brown and cooked all the way through.
5. Fry the chicken in the butter over medium heat until browned, then season with salt and pepper.
6. Add the unpeeled garlic cloves and sauté for a while.
7. Add the balsamic vinegar and cook for a few minutes.
8. Remove the chicken, then add the onion, white wine, tomato puré, chicken bouillon cubes, mustard and boil vigorously until half the liquid has evaporated.
9. Add the cream and cook until the sauce has thickened slightly.
10. Remove the garlic cloves and peel them. Mash them with a fork and put back into the sauce.
11. Add the chicken and let everything warm up.
12. Serve the chicken with the potato wedges and the salad.