Chicken Thighs and Potatoes – A Delightful Dish
It may be satisfying to cook every day, especially when you have a recipe like this one. A delicious sauce, potatoes, and carrots combined with chicken thighs make for a filling and substantial dinner. This is a simple dish that will make dinner tonight really wonderful!
Ingredients
- 5 chicken thighs
- 5 potatoes
- 2 carrots
- 3 cloves garlic
- 1 onion
- 3 1/2 tablespoons butter
- 1 bundle parsley
- Salt (to taste)
- Pepper (to taste)
- 1/3 cup honey
- 1/3 cup sweet chili sauce
- 1/4 cup soy sauce
- 1 tablespoon mustard
METHOD:
- Season the Chicken: Season both sides of the chicken thighs with salt and pepper.
- Deep-fry the chicken:In a pan set over medium heat, melt the butter.Cook until both sides of the chicken thighs are golden brown. After removing it from the pan, set the chicken aside.
- Dice the potatoes:
- Cut the carrots into rounds that are thicker.
- Chop the garlic and dice the onion
- Chop the parsley finely.
4.Prepare the Veggies:
- Add the onion and cook in the same pan as the chicken until transparent.
- Add the carrots and potatoes and sauté for a few minutes, or until the vegetables begin to soften.
- Sauté the parsley and garlic together for one further minute.
5.Prepare the Sauce:
- Put the mustard, soy sauce, honey, and sweet chilli sauce in a different pan.
- Once the ingredients are well mixed and dissolved, stir over low heat.
6.Put the Plate Together:
- The fried veggies should be transferred to a baking tray.
- Arrange the veggies on top of the chicken thighs.
Over the chicken and veggies, distribute the sauce equally.
7.Bake the Dish:
- Set the oven temperature to 350°F (180°C).
- Bake for about 40 minutes, or until the veggies are soft and the chicken is cooked through.
Nutrition Information (Per Serving)
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 800mg
- Total Carbohydrates: 35g
- Dietary Fiber: 4g
- Sugars: 20g
- Protein: 20g
Recipe Created By: Noty cheese