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 Chicken thighs with Potatoes Recipe
Everything is simple and delicious! The usual set of products, but the dressing and cooking technology make this dish sooo delicious, rich and fragrant!
Course Dinner Dishes, Hot Dishes, Second Course Dishes
Cuisine Georgian Cuisine
Keyword Medium
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Second Course Dishes
Cuisine Georgian Cuisine
Keyword Medium
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Remove the skin from the potatoes (peel), put it to cook.
    Remove the skin from the potatoes (peel), put it to cook.
  2. Cut the thighs into pieces and fry in 1 liter of olive oil on both sides.
    Cut the thighs into pieces and fry in 1 liter of olive oil on both sides.
  3. Transfer the thighs to a baking dish.
    Transfer the thighs to a baking dish.
  4. For tomatoes, make transverse incisions at the base.
    For tomatoes, make transverse incisions at the base.
  5. When the potatoes are ready, lower the tomatoes to it for 45 seconds. Drain the water from the vegetables.
    When the potatoes are ready, lower the tomatoes to it for 45 seconds. Drain the water from the vegetables.
  6. Flatten the potatoes slightly.
    Flatten the potatoes slightly.
  7. Peel the tomatoes, spread the potatoes and tomatoes over the thighs.
    Peel the tomatoes, spread the potatoes and tomatoes over the thighs.
  8. Mix 3 tablespoons of olive oil, vinegar, paprika, pesto, spices, salt and mix well. Pour into a baking dish and mix gently with your hands. Preheat the oven to 180 degrees. Bake it for 30 minutes.
    Mix 3 tablespoons of olive oil, vinegar, paprika, pesto, spices, salt and mix well. Pour into a baking dish and mix gently with your hands. Preheat the oven to 180 degrees. Bake it for 30 minutes.
  9. Stir, leave to cool for 10 minutes and serve, sprinkled with herbs.
    Stir, leave to cool for 10 minutes and serve, sprinkled with herbs.
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