Put the jointed thighs in a baking dish,
Add the garlic and onion, the julienned tomatoes, ginger, Espelette pepper, oil, salt and pepper, chives. Add the white wine. season with salt and pepper.
Put in the oven at 180°C for about forty minutes, baste regularly, if necessary add a little water
Arrange the thighs in a serving dish with the cooking garnish.
A creation of Chef Hubert
