Provençal chicken thighs with garlic potatoes and braised tomatoes

Ingredients for 3 servings:

• 3 large chicken legs with back piece
• 8 tbsp oil, neutral (e.g. sunflower oil)
• Salt and pepper, white and black
• ½ tsp Thyme, dried, shredded
• 3 garlic cloves
• 1 kg potatoes
• 3 large tomatoes, ripe

Instructions

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

Pour oil into a baking dish and place it on the middle rack of the oven. Preheat the oven (top/bottom heat) to 200°C (400°F). Rub the chicken thighs with salt and white pepper. Peel the garlic, halve it lengthwise, and remove the germ if necessary. Then cut it into sticks. Place the meat, flat-side down, in the hot fat and push the garlic underneath to prevent it from burning. After 10 minutes, baste the thighs with a few spoonfuls of the hot oil and sprinkle with thyme. Baste the oil occasionally to prevent the thyme from burning. Make sure the garlic stays under the poultry. After 20 minutes, turn the thighs over. Again, make sure the garlic stays under the meat. The thighs need to roast for 30 minutes on this side as well. While the chicken thighs are roasting, peel the potatoes, wash them, cut them into large pieces, and cook them for about 20 minutes. Wash the tomatoes and cut them crosswise. Heat a little oil in a small saucepan and add the tomatoes. Sprinkle with salt and black pepper, and braise with the lid closed for 5 minutes. Remove the cooked chicken thighs from the pan, place them on a plate, and cover with foil. Stir the pan juices into the pan, crushing the softened garlic. Add the cooked potatoes to the pan juices, roughly breaking them up with a spoon, and mix them into the sauce. Place the thighs and braised tomatoes on top. Serve in the pan.