Chicken thighs in the oven

Ingredients for 2 servings:

• 4 chicken thighs, boneless
• 150 g carrot(s), cleaned, roughly diced
• 150 g shallot(s), roughly chopped
• 15 g garlic clove(s), finely diced
• 250 ml unsalted chicken stock
• 1 tbsp, grated paprika paste, mild, alternatively paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• ¼ tsp chili flakes, dried, without seeds
• n. B. Salt and pepper, white, white, finely ground, for seasoning meat
• some fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Wash, debone, trim, and season the chicken thighs with pepper and salt, then cover and set aside with the trimmings and bones. Clean the carrots, shallots, and garlic cloves and chop them as described in the ingredients list. Fry the carrots, shallots, and garlic together with the trimmings and bones in a greased pan, stirring frequently, until they begin to brown. Stir in the paprika and sweat it too. Add the stock, pepper, and chili, season with salt, and bring everything to a boil. Cover and simmer gently for about 5 minutes. Pour the stock and vegetable mixture into a small casserole dish and place the seasoned thighs on top. Preheat the oven to 200°C (top/bottom heat) and place the casserole dish on the middle shelf. Roast uncovered for about 45 minutes. The meat will then be nice and tender, juicy, and the skin slightly crispy. Store the thighs in the turned-off oven to keep them warm. Strain the sauce and simmer until it reaches the desired consistency. Serve with any kind of potato or rice.