It would seem that there is nothing complicated in cooking chicken thighs with potatoes. But it happens that the dish doesn’t turn out appetizing, the potatoes "sprawl", and the meat remains tough. Today I will tell you how to fix such difficulties.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
According to statistics, the most popular meat in our country is chicken. She is preferred for its delicate taste, lack of complications, amazing results, quick preparation and low cost. For example, chicken khashlama will be ready in an hour, but mutton khashlama in 4!
You can combine chicken with any side dishes. It goes well with vegetables, cereals and cereals. However, the most successful and popular combination that is most loved and often used is chicken and potatoes. This is how we will prepare this universal recipe today.
Of course, thighs with potatoes cannot be classified as healthy dishes, however, it saves the situation that this dish will not be fried in an abundant amount of oil, but baked in its own juice. This recipe is very convenient, that both the side dish and the meat are cooked at the same time. The result is a full-fledged hearty dinner for the whole family! By the way, such a dish can even be served for a festive feast. The ingredients listed below make two full servings. They can only be supplemented with fresh vegetable salad.
- Caloric content per 100 g - 141 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Chicken thighs - 2 pcs.
- Potatoes - 3 pcs.
- Garlic - 2 heads
- Sour cream - 50 ml
- Mustard - 1 tsp
- Saffron - 1/3 tsp
- Ground nutmeg - 0.5 tsp
- Ground black pepper - 1/3 tsp
- Salt - 1.5 tsp or to taste
Cooking chicken thighs with potatoes in the oven
1. Peel the potatoes, wash, cut into 4-6 slices and place in a baking dish. The form can be glass, ceramic, cast iron. A regular baking sheet will also work. You can even use a sleeve or food foil.
Peel the garlic, rinse and place the cloves in a bowl next to the potatoes.
2. Wash the chicken thighs and pat dry with a paper towel. To make the dish more dietary, remove the skin from the legs. Although this can be done at will - love fatty foods, leave. Place the chicken on top of the potatoes.
3. Pour sour cream and mustard into a deep bowl, add ground nutmeg, salt, saffron and pepper.
4. Stir the sauce well to distribute the spices evenly.
5. Spread the dressing liberally on all sides.
6. Close the mold with the lid. If not, then use food foil.
7. Heat the oven to 200 degrees and place the dish on the lower oven shelf for 45 minutes. Remove the lid 10 minutes before cooking for a crispy brown.
8. Serve food immediately after cooking, while it is hot. Since in the cooled form, all the appetizing aroma and appearance will disappear.
See also a video recipe on how to cook chicken thighs with potatoes in the oven.
