Garlic chicken drumsticks or chicken thighs

Ingredients for 2 servings:

• 6 chicken drumsticks or 2 large chicken thighs
• 12 cloves garlic
• 6 tbsp, heaped chicken seasoning
• 500 g potatoes
• 1 rosemary sprig(s)
• 6 small cocktail tomatoes
• 6 slice(s) ginger, unpeeled
• e.g. chili, fresh
• olive oil
• 250 ml chicken broth
• 1 jar white wine
• 4 tbsp lemon juice
• ½ baguette(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

from the casserole dish

Mix the roast chicken seasoning with olive oil to a creamy paste and coat the skin of the chicken pieces all over. Generously coat a baking dish with olive oil. Add the chicken pieces. Peel the potatoes, cut them into wedges, and parboil them for about 5 minutes. Separate the garlic cloves. Place the unpeeled cloves, the precooked potato wedges, and the ginger slices in the spaces between the chicken pieces. Brush the potatoes with the remaining paste. Pour in the chicken stock, white wine, and lemon juice, covering the bottom of the pan by about three-quarters of a centimeter. Garnish with the scored tomatoes and the rosemary sprig. Place the dish on the middle rack of an oven preheated to 180°C (top/bottom heat) and braise everything for about 60 minutes. The cooking time also depends on the size of the chicken thighs. Arrange the chicken pieces on the plate with the potatoes, tomatoes, garlic cloves, and plenty of stock for dipping. If desired, you can also serve it with baguette. For garlic lovers: scrape the garlic puree from the skin with the back of a knife. Tastes delicious! My favorite dish when the next day is a Sunday or a holiday and socializing isn’t on the agenda.