One pot chicken and potatoes 🥘

Ingredients 
- 12 ounce Dutch baby potatoes 
- 2 tbsp glutenfree flour 
- 10-12 chicken thighs, skin on, bones in
- 1 tbsp olive oil 
- salt and pepper to taste
- herbs ( add dried rosemary, thyme, basil, oregano and whatever you like)
- 1 cup chicken broth
- 1/4 cup rice vinegar
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce 
- 2 garlic cloves mined 
- 5 sprigs thyme 

Method - In a small bowl mix chicken broth, rice vinegar, Dijon mustard and Worcestershire sauce. Preheat oven to 325 deg F. Season chicken with salt pepper and all the herbs. Heat olive oil in a oven pot ( pot that can be used in oven as well as stove). Sear the chicken skin side down until golden brown. Flip it and sear it on the other side until golden brown. Transfer it to a plate and keep aside. Sauté potatoes in the chicken fat until caramelized. Transfer potatoes in a plate and keep it aside. Add flour to remaining chicken fat and whisk until a paste is formed. Add a little butter if it’s a little dry. Cook it for a minute. Add broth to this and whisk properly. Add garlic and thyme. Season with salt and pepper to taste. Place the potatoes in the sauce and add chicken on top. Cover it and bake for 40 mins. Remove from the oven. Serve hot !! Enjoy your lovely evening with this most amazing recipe 🥘