Herbed Chicken with Zesty Potato Salad | Williams Sonoma

Ingredients

• 3 lb. (1.5 kg) skin-on, bone-in chicken thighs, trimmed of excess fat
• Salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• 1⁄2 yellow onion, finely chopped
• 4 garlic cloves, smashed
• 2 fresh thyme sprigs
• 2 fresh oregano sprigs
• 3 bay leaves
• 1⁄3 cup (3 fl. oz./80 ml) dry white wine
• 2 tsp. white wine vinegar
• 1⁄3 cup (3 fl. oz./80 ml) chicken broth
• 1 tsp. Dijon mustard
• 1 small shallot, minced
• 3 Tbs. red wine vinegar
• 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
• 20 small red potatoes
• 2 cups (12 oz./375 g) cherry tomatoes, halved
• 1 Tbs. finely chopped fresh oregano