Chicken thighs with lukewarm potato and cucumber salad

Prepare the chicken jus

To make the sauce, sauté the chicken bones, onion, carrot and celery in oil for 10 mins. until everything is very crispy and dark. Now add 1 tsp tomato purée and fry for 2 mins. Deglaze with white wine and pour in the chicken stock. Add the bay leaf, allspice, garlic powder, onion powder and paprika powder and simmer for approx. 30 mins. Flavour with salt and pepper. Pass the sauce through a sieve and keep warm, thickening with a little cornflour if necessary.

Cook the chicken

Remove the skin from the boneless chicken thighs with a sharp knife and rub the meat on all sides with the spices and oil. Roll up each thigh tightly like a roulade and place in a baking dish or tray. Cook the legs in a preheated oven at 165°C for approx. 45-50 mins. Brush with the chicken jus every 10 mins. For the chip, place the skin in a pan, place a piece of baking paper and a heavy pan on top. Cook the skin for approx. 5 - 7 mins. over a medium heat until crispy on each side.

Prepare the potato and cucumber salad

In the meantime, for the salad, boil the potatoes in salted water until soft. Peel and finely dice the onion. Wash, peel and halve the cucumber, roughly remove the core and cut into 1 cm cubes. Fry the onion in oil until translucent, add the mustard and pour in the vinegar and vegetable stock. Season generously with salt, pepper, sugar and nutmeg. Peel the potatoes and also cut into 1 cm pieces and add to the cucumbers. Pour the warm dressing over the warm potatoes and mix everything well. Finely chop the parsley and fold in. Season to taste again and serve with the chicken, sauce and skin chip.