CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6688edd6   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Herb Roasted Chicken Thighs w/Potatoes   
    Categories: Poultry, Herbs, Vegetables, Potatoes   
         Yield: 5 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   
       
     Set oven @ 375ºF/190ºC.   
        
     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 (9" X 13") 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 375øF/190øC 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   
        
     Yield: Serves 4 to 6.   
        
     From: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Do not use elevator in case of fire.  Water works best.   
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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