Chicken thighs with potatoes in a grill pan

Ingredients

• 1 kg red potatoes
• 1 teaspoon salt for the thighs
• 1/2 teaspoon pepper for the thighs
• 1 teaspoon sweet paprika
• 1 tablespoon Kotányi chicken seasoning
• 30 ml oil for the thighs
• 4-6 boneless chicken thighs (upper thighs)
• 50 ml oil for the potatoes
• 1 teaspoon salt for the potatoes
• 1/4 teaspoon pepper for the potatoes
• 1 tablespoon Kotányi potato herbs

Preparation

1. Wash the potatoes and boil them in their skins for 20 minutes, until a fork goes in easily. Drain and leave them to cool, then peel and dice them. 2. Pat the thighs dry with paper towels. Toss them in a bag with 1 teaspoon of salt, 1/2 teaspoon of pepper, the paprika, the chicken seasoning and 2 tablespoons of oil. Seal the bag, give it a little shake and chill the chicken for at least 1 hour or overnight. 3. Heat the oil in a deep skillet and add the potatoes. Add 1 teaspoon of salt and 1/4 teaspoon of pepper, then cook for about 15 minutes, stirring now and then, until lightly golden. Sprinkle the potato herbs over them near the end and toss. 4. Heat the grill pan well, for about 3 minutes. Add the thighs and brown them for 1 minute on each side. Cover the pan and cook them for 3 minutes on one side, then turn them and cook for another 3 minutes covered. 5. Remove the lid and brown the thighs for 2 minutes on each side, until cooked through and nicely browned. Serve with the potatoes and a pickle or a crunchy salad.