for 4 people

Chicken

	oil for frying
4	chicken thighs
1 tsp	salt
a little	pepper
½ tbsp	white flour
125 g	silverskin onions, drained
2	garlic cloves, squeezed

To braise

600 g	waxy potatoes, peeled, sliced
2 dl	white wine
2 dl	chicken bouillon
3 sprig	rosemary
1 tbsp	coarse-grain mustard

How it's done

Chicken

Heat the oil in a cooking pot. Brown the chicken legs in batches for approx. 5 mins. on each side. Remove, season, dust with flour, set aside. Add the silverskin onions and garlic to the pot, reduce the heat, sauté briefly.

To braise

Add the potatoes and all the other ingredients up to and including the rosemary, bring to the boil. Reduce the heat, return the chicken to the pot, cover and braise over a low heat for approx. 20 mins. Remove the lid, finish cooking for approx. 20 mins. Serve the chicken with the sauce, top with the mustard.

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