Poulet du dimanche
Directions
- 1Boil potatoes until tender.
- 2Mash boiled potatoes and mix with butter and cream until smooth.
- 3In a frying pan, melt butter and add thyme, garlic, and carrots, and salt.
- 4Pour chicken stock over carrots and simmer until tender.
- 5Season chicken thighs with salt and pepper and fry in olive oil until golden brown.
- 6Add garlic and rosemary to the chicken in the pan.
- 7Pour the sauce from the carrots over the chicken.
- 8Place mashed potatoes on a plate, top with the carrots and chicken.
- 9Drizzle with pan juices and garnish with pickled red onions and chopped chives.
Ingredients
- 4 potatoes
- 2 tbsp butter
- 100 ml cream
- 1 pinch salt
- 1 sprig thyme
- 2 tbsp butter
- 2 cloves garlic
- 200 g carrots
- 100 ml chicken stock
- 2 chicken thighs
- 1 tbsp olive oil
- 1 pinch black pepper
- 1 sprig rosemary
- 2 tbsp pickled red onions
- 1 tbsp chopped chives
Equipment
saucepansievefrying panplate
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