Crispy chicken thighs with herbs of Provence, rosemary potatoes and mushroom sauce

Ingredients for 3 servings:

• 2 slice(s) bacon, fat
• 1 small onion(s)
• 1 garlic clove(s)
• 400 ml chicken broth, strong
• 200 g mushrooms
• 1 tbsp butter
• 3 chicken legs
• 3 large potatoes
• 2 tbsp olive oil
• 2 tbsp crème fraîche
• salt and pepper
• rosemary
• Herbs of Provence

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Roughly dice the bacon and fry in a pan. Chop the onion and garlic clove and sauté in the bacon. Season the chicken thighs on both sides with pepper, salt, and Provençal herbs. Add them skin-side up to the garlic and onions and fry in the pan until golden brown, then remove and set aside. Deglaze the pan with the chicken stock and bring to a boil briefly. Brown the mushrooms with the butter in a small saucepan, then pour the pan juices through a sieve into the mushrooms and let them reduce briefly. Thicken with crème fraîche and keep warm. Peel the potatoes, slice them, and place them on a baking sheet lined with baking paper. Drizzle the potatoes with olive oil and season with salt and rosemary. Place the potatoes and chicken thighs, skin-side up, in the oven preheated to 180°C for about 30 minutes, then serve with the mushroom sauce.