Chicken thighs on rosemary potatoes from the Dutch oven

Ingredients for 4 servings:

• 4 chicken thighs with back piece
• Spice mix (e.g. Magic Dust)
• some oil
• 6 potatoes, mainly waxy
• 400 ml chicken stock or water
• pepper
• 2 garlic
• 1 onion(s)
• 1 chili pepper(s)
• Rosemary sprig(s), fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

definitely works in a Roman pot

Marinate the chicken thighs the day before, if possible, with Magic Dust mixed with a little oil. Peel the potatoes, halve or quarter them, and place them in the Dutch oven. The bottom should be covered. Pour in chicken stock and a little water so that the potatoes are just covered. Season with pepper. Slice the garlic, cut the onion, and the deseeded chili into rings, and place them on the potatoes. Garnish with a few sprigs of rosemary. Place the chicken thighs on top. Preheat 20 briquettes, place 6 under the pot, and 14 on the lid. Braise for about 90 minutes. The result is very juicy meat with a great, crispy skin.