MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herb Roasted Chicken Thighs w/Potatoes
 Categories: Poultry, Herbs, Vegetables, Potatoes
      Yield: 4 Servings
 
MMMMM------------------------VINAIGRETTE-----------------------------
      2 tb Red wine vinegar
      1 tb Olive oil
      1 ts (to 2 ts) Dijon mustard; to
           - taste
      1 ts Dried herbes de provence or
           - Italian seasoning or dry
           - thyme
           +=OR=+
      1 tb Fresh chopped herbs such as
           - thyme or tarragon
    1/2 ts Kosher salt
    1/2 ts Ground black pepper

MMMMM--------------------------CHICKEN-------------------------------
      2 lb Chicken thighs; bone in,
           - skin-on, trimmed of excess
           - fat
      1 ts Kosher salt
      1 ts Olive oil
      3 lg Yukon gold potatoes; peeled,
           - sliced 1/8" thick or less,
           - about 1 1/2 lb
      1 c  Sliced, peeled shallots or
           - sub thin sliced onion that
           - has soaked in water for 10
           - minutes
      4 cl Garlic; peeled, crushed
           Several whole sprigs fresh
           - tarragon or thyme (opt)
           More salt & pepper
 
  Preheat oven to 375°F/190°C.
  
  Sprinkle all sides of chicken thighs with kosher salt and
  set aside.
  
  In a small bowl whisk together the red wine vinegar, olive
  oil, Dijon mustard, herbes de provence, 1/2 teaspoon
  Kosher salt, 1/2 teaspoon freshly ground black pepper.
  
  Spread a teaspoon of olive oil over the bottom of a large
  (9x13") casserole dish. Cover the bottom of the dish
  with the thinly sliced potatoes. Sprinkle with salt and
  pepper. Distribute the sliced shallots over the potatoes,
  and sprinkle again with a little salt and pepper.
  
  Place the chicken thighs, skin-side up, on top of the
  shallots. Wedge the garlic cloves between pieces of
  chicken. If you have fresh herbs such as tarragon or
  thyme, you can wedge them in along the border, between the
  chicken pieces and the dish. Whisk the vinaigrette again
  and pour it over the chicken, spreading it with your
  fingers to make sure the chicken is well coated.
  
  Bake uncovered in a 375°F/190°C oven for 50 minutes, or
  until the thighs are well browned and cooked through.
  Remove from oven and let rest for 10 minutes before
  serving.
  
  * Red potatoes work well here as I suspect the purple
  Peruvian potatoes would, as well. Just so long as it's a
  waxy potato rather than a mealy one. - UDD
  
  From: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM