John Myers
Ingredients for 2 servings:
- 2 large chicken thighs
- 3 garlic cloves
- 1 large onion(s)
- 6 cherry tomatoes
- possibly olives
- 750 ml water
- 500 ml white wine
- ½ tbsp instant chicken broth
- some olive oil
- salt and pepper
- Paprika powder
- oregano
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes
Preheat the oven to 175°C fan/convection oven. Pour the water and white wine into an ovenproof dish. Add the chicken stock powder. Add the quartered onion, crushed garlic, and halved cherry tomatoes. Rub the chicken thighs with a little olive oil, salt, pepper, paprika, and oregano and place them in the dish. You can also add olives if desired. Place the chicken thighs in the oven for about 50 minutes. Turn the chicken over once during this time, if desired. At the end, bake with the skin facing up so that it becomes nice and crispy. Baste the meat with the stock occasionally during baking. This goes well with potatoes, which can be baked with the meat, or with fries.
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