Confit Chicken with Potatoes and Onions, in a Sandwich

Ingredients

• 3 Onions (Very thinly sliced)
• 6 Potatoes (Very thinly sliced)
• Olive oil (A light drizzle for the dish)
• Salt (To season the potatoes and onions)
• Pepper (To season the potatoes and onions)
• Herbes de Provence (2 pinches)
• 1 tbsp Smoked paprika (For the chicken marinade)
• 1 Garlic (One large clove, for the marinade)
• Salt (2 generous pinches for the marinade)
• Pepper (2 generous pinches for the marinade)
• 2.5 tbsp Olive oil (2 to 3 tablespoons for the marinade; approximate quantity)
• 2 tbsp Honey (Generous spoonfuls, for the marinade)
• Chicken (Quantity not specified)
• Baguette (For the sandwich; one warm baguette, quantity not specified)
• Mayonnaise (A little, for the sandwich)

Steps

1. 1

   Preheat the oven to 200 °C.

2. 2

   Very thinly slice the onions and potatoes, then arrange them in an ovenproof dish.

3. 3

   Drizzle the vegetables with a little olive oil. Season with salt and pepper, then add 2 pinches of Herbes de Provence.

4. 4

   For the marinade, mix the smoked paprika, garlic clove, 2 generous pinches of salt, 2 generous pinches of pepper, 2 to 3 tablespoons of olive oil, and 2 generous spoonfuls of honey.

5. 5

   Brush the chicken with the marinade. You can coat it thoroughly and let it rest for half an hour, but this resting time is optional.

6. 6

   Place the chicken in the dish with the potatoes and onions, then cook for 50 minutes at 200 °C.

7. 7

   Serve the chicken, potatoes, and onions as is, or prepare a sandwich with warm baguette, a little mayonnaise, potatoes, onions, and chicken.

Notes

The quantity of chicken is not specified. The optional resting time is half an hour; the stated cooking time is 50 minutes at 200 °C. The marinade proportions are approximate. The video does not provide further details about the quantities or the precise order for assembling the sandwich.

Nutrition per serving

• main course
• sandwich
• oven-baked
• chicken
• honey
• family meal