Steps

1. Cut the potatoes in half.
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2. Fill a pot with water, add the potatoes and bring to a boil. Once boiling, set a 15 minute timer.
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3. If you are concerned about the tendons in the chicken thighs, make shallow incisions without cutting through to the skin.
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4. Cut the chicken thighs into 3 pieces each and place them in a tray.
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5. Hold the stem of the rosemary and pull towards the base to remove the leaves. Finely mince the leaves along with the tender tips.
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6. Finely mince the sage leaves. Chop them finely enough so they are not noticeable when eaten.
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7. Season the chicken thighs with salt (to taste) and pepper (to taste) and rub to coat evenly.
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8. Heat a frying pan and add olive oil (to taste).
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9. Place the chicken thighs, skin-side down, into the frying pan. Start with high heat, then reduce to low heat to crisp up the skin. Cook slowly and leave undisturbed.
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10. Once the skin is colored, flip the chicken and wipe away excess oil with a paper towel. Wipe the oil towards the edge of the pan, leaving the flavorful drippings at the bottom.
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11. Add the minced rosemary and sage to the frying pan, and add white wine vinegar (to taste) to reduce.
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12. Once the white wine vinegar has evaporated, add more white wine vinegar (to taste) and reduce again. Repeat this process a total of 3 to 4 times.
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13. Finally, after adding the white wine vinegar one last time, turn off the heat and coat the chicken thighs with the sauce.
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14. Once the boiled potatoes are cooked through, drain the water, let the moisture evaporate, and finish them into a fluffy texture.
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15. Add salt (to taste) and lemon juice (a little) to the potatoes to give them a tangy flavor.
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16. Add extra virgin olive oil (to taste) and minced Italian parsley (to taste) and mix well to complete the potato confit.
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17. Plate the potato confit and the pan-seared chicken thighs. Serve and enjoy!
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