Cucumber vegetables with chicken thighs

Ingredients for 4 servings:

• 4 chicken thighs, with skin
• 2 tbsp oil
• 1 tbsp, chopped chicken seasoning
• 2 cucumbers
• ½ cup cream
• some dill
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Mix the chicken seasoning with the oil and brush the thighs well with it. Sear the chicken thighs on all sides without adding any more fat and then finish cooking at a low heat. Meanwhile, peel the cucumbers, halve them lengthwise, and scrape out the seeds with a teaspoon. Cut the cucumbers into 1 1/2 cm wide pieces. Boil in salted water with the dill for three minutes, pour into a sieve, and rinse with cold water. Cover and let drain in the sieve. Once the chicken thighs are cooked (after about 45 minutes), place them on a baking sheet and bake for 15 minutes at 200°C. This will make the skin nice and crispy. Stir the cream into the pan juices from the chicken thighs and reduce by two-thirds. Experience has shown that the sauce does not need any additional seasoning, but thicken if necessary. Add the cucumbers, heat briefly again, and serve with the chicken thighs. Serve with new boiled potatoes.