Ingredients
8 chicken thighs
0.25 cup balsamic vinegar
0.25 cup olive oil
1 teaspoon honey
1 tablespoon wholegrain mustard
1 tablespoon ‘herbs de provence’ (or your own mix of dry thyme, rosemary, oregano etc…)
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon crushed garlic
Half an onion, sliced thinly
0.5 cup water
Preparation
Put everything except the water into an oven dish that as a lid. (The dish should be not too big, so that the chicken sits in it in 2 layers.)
Cook at 180 degrees Celsius for 30 minutes with the lid on.
Add the water.
Then remove the lid and cook for another 30 minutes at 180 Celsius with the lid off.
Serve with fresh bread and salad.
