Chicken thighs in a bed of kidney onions with fresh herbs

Ingredients for 2 servings:

• 2 chicken legs
• 1 m.-sized tomato(s)
• 1 cup kidney beans
• Sea salt
• 4 small onions or 2 large ones
• 2 medium-sized garlic cloves
• 1 tbsp marjoram leaves
• 6 stalks rosemary, the tips
• 3 stalks of savory, the tips
• 1 sprig hyssop, the tip
• 3 stalks of thyme

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 35 minutes

Soak the kidney beans the night before and cook according to the package instructions. Alternatively, use jarred/canned kidney beans. Cut the onions into slightly thicker rings and the garlic into slices. First, brown the chicken thighs on both sides in a preheated medium-sized pan. Briefly fry the onion rings and garlic slices in the rendered fat. Sprinkle the prepared herbs whole over the meat and onions. Cover and simmer gently for at least 1 hour. Meanwhile, prepare the prepared beans. Dice a tomato. Mix the beans and tomato with the cooking liquid that formed during cooking. Let stand together for another 10 minutes. Season with salt. Serve with potatoes, pasta, or rice.