Chicken thighs stewed in tea with baked potatoes

Step-by-step recipe

Step 1:

Brew 4-5 tea bags in boiling water.

Step 2:

Season the chicken thighs with salt and pepper on both sides, rubbing the spices into the skin and meat.

Step 3:

Pour a little oil into the frying pan, place the thighs skin side down and fry over high heat under the lid until golden brown, then turn over, fry the other side and remove from the pan.

Step 4:

Finely chop the onion, place it in the same pan where the chicken was fried, and fry until golden brown.

Step 5:

Place the chicken in a saucepan or deep frying pan.

Step 6:

Top the chicken with fried onions, add 4 lemon wedges and pour strong tea over it.

Step 7:

Cover the pan with a lid and simmer for 15 minutes.

Step 8:

Take 6 small new potatoes in their skins, prick each one with a knife and microwave for 7-8 minutes.

Step 9:

Crush a clove of garlic and mix with 1-2 teaspoons of olive oil.

Step 10:

Cut the potatoes lengthwise into 4 pieces and brush with garlic oil.

Step 11:

Bake in the oven at 180 degrees for 5-7 minutes.

Step 12:

Remove the chicken from the pan and serve with potatoes, garnished with herbs.

Cooking tips

Do not overcook the onion, it should not darken, otherwise it will taste bitter.

It is better to use a pot with thick walls for stewing chicken.

There should be enough tea leaves to completely cover the chicken.