Chicken thighs with potatoes

Ingredients for 2 servings:

• 2 chicken legs
• 2 carrots
• 1 onion(s)
• 400 ml vegetable stock
• 2 tsp rosemary
• 2 tsp thyme
• 4 potatoes
• salt and pepper
• oil
• Flour
• 3 tbsp rapeseed oil
• 2 tbsp chili sauce, sweet
• 1 tbsp balsamic vinegar
• 1 tsp mustard
• 1 tsp honey
• 1 tsp cayenne pepper
• pepper
• Paprika powder, sweet

Instructions

Working time approx. 1 hour 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

in a brilliant sweet and spicy gravy

Rinse the chicken and place it in a baking dish. Mix the sauce and brush it over the meat as a marinade. Add the roughly diced carrots and onions and the vegetable stock to the baking dish, along with the rest of the sauce. Roast everything in a preheated oven at 180°C (top/bottom heat) for 60 minutes. 20 minutes before, peel the potatoes, cut them into quarters, and boil them. If you like, you can fry them in a little oil. Place the chicken thighs on a flat plate, strain the meat juices through a fine sieve into a saucepan, and bring to a boil. Thicken with flour or, if desired, a gravy thickener until the desired thickness is reached. Leave the chicken thighs on the plate in the oven. Once the sauce is ready, arrange everything on a plate.