INGREDIENTS

8 chicken thighs, bone in or boneless with a little skin on

8 white potato cut up in large chunks

8 plum tomato quartered and seeded

1 large sliced onion

2 cups chicken stock

Salt and pepper

Handful of chopped herbs basil and parsley

Olive oi

Chicken and potatoes

Prep Time	
 Cook Time	
 Passive Time

Servings

INSTRUCTIONS

Put all in a baking tray and bake uncovered at 350 for 90 minutes. Baste chicken every 20 minutes. After about an hour scoop out 1 1/2 c of chicken stock with fat for the gravy

Gravy

1 1/2 cups cooked stock and chicken fat dripping

1/2 cup flour

2T butter

1/4 cup half and half

Roux with butter and flour. Add stock slowly. Stir. Then add half and half.