| Ingredients | Amount |
|---|---|
| Chicken thigh (bone-in, skin-on) | 4 (kb. 110 g/db) |
| Salt and ground black pepper | To taste |
| Vegetable oil | 2 tablespoons |
| Onion, finely chopped | 1 medium |
| Chicken soup | 1 head |
| Cream | 1/2 cup |
| Cornstarch | 1 tablespoon |
| Fresh thyme leaves (or dried thyme) | 1/2 tablespoon (or 1 teaspoon dried) |
| Only | 1/2 teaspoon |
| Yukon Gold potatoes, diced | 3 medium-sized |
| Butter (optional) | 1 tablespoon |
Instructions
- Preparation and cooking: Preheat the oven to 175°C. Season the chicken with salt and pepper. Heat the oil in an ovenproof frying pan and cook the chicken for 4-5 minutes on each side. Remove and set aside.
- Sauté the onions: Melt the butter (if using) in the same pan. Add the chopped onions and sauté for 3-4 minutes until softened.
- Add the potatoes and thyme: Stir in the diced potatoes, thyme and salt. Cook for 3 minutes until lightly golden brown.
- Freezing: Pour in the chicken broth, scrape up any browned bits. Simmer for 3-4 minutes.
- First baking: Place the chicken on top, pour the juices over with a spoon, cover and bake for 25 minutes.
- Make the cream sauce: Mix the cream and cornstarch until smooth. Remove the lid from the pot and stir the mixture into the sauce.
For full cooking times, turn to the next page or click the Open button (>) and don’t forget to SHARE with your Facebook friends.
For complete cooking times, go to the next page or click the Open button (>), and don’t forget to SHARE with your Facebook friends.
