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Elise Bauer

Elise Bauer
  • 75 minutes
  • Serves 4 to 6

INGREDIENTS

2 tbsp

red wine vinegar

1 tbsp

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 tsp

dried herbes de provence (can sub Italian seasoning or dry thyme or 1 Tbsp of fresh chopped herbs such as thyme or tarragon)

1/2 tsp

kosher salt

1/2 tsp

ground black pepper

2 lb

chicken thighs, bone in, skin-on, trimmed of excess fat

1 tsp

kosher salt

1 tsp

olive oil

3

large Yukon gold potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8-inch thick or less)

1 cup

sliced, peeled shallots (can sub thinly sliced onion that have soaked in water for 10 min)

3

to 4 whole garlic cloves, crushed and peeled

Several whole sprigs of fresh tarragon or thyme (optional)

More salt and pepper