Pollo Fino mediterraneo with crispy rosemary potato wedges

Ingredients for 3 servings:

• 6 boneless chicken thighs (Pollo Fino)
• 2 tbsp olive oil
• 1 tbsp Balsamic vinegar bianco
• 1 tsp, leveled mustard, medium hot
• 1 tsp, levelled honey
• 1 garlic clove(s)
• 4 sprigs of thyme
• 2 sprigs rosemary
• 2 sage leaves
• ½ bunch chives
• ¼ bunch parsley
• ¼ bunch dill
• 1 tsp, leveled salt
• ¼ tsp, crushed paprika powder, sweet
• ¼ tsp, levelled pepper
• 600 g potatoes, small (e.g. gourmet potatoes or new potatoes)
• 300 ml salt water
• 3 bay leaves
• 4 sprigs rosemary
• 2 tbsp olive oil
• 2 garlic cloves
• ½ tsp, crushed paprika powder, sweet
• 1 tsp salt
• ¼ tsp, levelled pepper
• ¼ tsp, ground caraway, optionally.

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 15 minutes

boneless chicken thighs Mediterranean style

About 4 hours in advance, marinate the boneless chicken thighs and potato wedges in the herb marinade. Finely chop all the herbs and garlic cloves, season with olive oil, balsamic vinegar, mustard, honey, salt, paprika, and pepper. Combine them with the boneless chicken thighs in a freezer bag and let them marinate in the refrigerator for about 3 hours. Important: For a full herbal flavor, be sure to use fresh herbs! For the rosemary potato wedges, pre-cook the gourmet potatoes (very small potatoes with thin skins) whole (with skin) in boiling salted water with bay leaves for about 5 to max. 10 minutes (depending on the size of the potatoes). Then let them cool slightly, then divide or quarter them. Finely chop the rosemary and garlic cloves, combine with olive oil, paprika, salt, and pepper (or caraway if you like), and carefully mix with the potatoes in a mixing bowl. Let them marinate in the refrigerator for about 3 hours. Once the chicken thighs and potatoes are nicely marinated, preheat the oven to 180°C (fan oven). Remove the chicken thighs from the marinade and discard some of the herbs (they would only burn later). Strain the remaining marinade through a sieve and place the filtered herbs in the bottom of a small baking dish. Briefly fry the cleaned Pollo Fino in a hot pan, skin-side down, until the skin is lightly browned. Then place them close together, skin-side up, in the baking dish on the bed of herbs. Bake for approximately 40-45 minutes until crispy. Brush the skin-side down with a light coating of salted water 2-3 times during the first 20 minutes. Bake the potato wedges in the marinade in another baking dish along with the chicken thighs until crispy brown. A light tomato and mozzarella salad and a cool white wine make an excellent side dish.