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This is a French blend with Herbs de le Ron.

Serves 2

• 2 bone-in and skinned chicken thighs
• 2 – 4” lengths of your favorite sausage (Cut to 1 inch pieces)
• 6 small potatoes – cut in half – leave skin on
• ½ orange or red bell pepper – sliced on a mandolin
• ½ yellow bell pepper – sliced on a mandolin
• ½ green bell pepper – sliced on a mandolin
• ½ red onion – sliced on a mandolin
• ½ small yellow onion – sliced on a mandolin
• 1 TBSP Olive oil
• ½ TBSP herbs de Provence (I grow my own herbs and blend 5 herbs for this dish Herbs de le Ron)
• 2 cloves garlic – cut into coins  (I grow my own garlic and use Music Garlic)
• 1/2 cup dry white wine
• S&P

Make 2 deep cuts in the chicken on the skin side to the bone so it will cook faster. Combine everything in a large bowl and mix with your hands to make sure to get the olive oil and herbs on everything.  Cook in a 450⁰ oven cook one hour or until the chicken is cooked and crispy.

(Updated 11/28/20)