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Wash the thighs well, season and leave in the fridge for 10-15 minutes.
Then the legs are placed in a pan, not very high, in a bain marie (place the pan with chicken in another pot of water, slightly larger than the pan, enough to place the pan on the pot with water) and put in the oven over medium heat.
Leave for about an hour and 30 minutes, until golden brown.
Meanwhile, bring the vegetables to a boil with a little salt.
After the thighs are done, take them out of the pan and in the same pan, in the fat left by the chicken, put the vegetables. Bake the vegetables for 5-10 minutes.
The vegetables are served with the thighs and salt and pepper are added, to taste.