Vinaigrette:
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 2 tsp Dijon mustard
- 1 tsp dried herbes de provence
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Chicken:
- 2 lb chicken thighs, bone in, skin-on, trimmed of excess fat
- 1 tsp kosher salt
- 1 tsp olive oil
- 1 1/2 lb Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick or less)
- 1 c shallots, sliced & peeled
- 3 to 4 whole garlic cloves, crushed and peeled
- Several whole sprigs of fresh tarragon or thyme
- salt and pepper to taste
Preheat oven to 375°F. 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-inch) 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 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.
