Crispy Chicken Thighs with Mushrooms and Potatoes in Cream Sauce
Description
Golden chicken thighs with seared mushrooms and roasted potatoes in a savory mustard cream sauce.
Ingredients (11)
Frische, deutsche Hähnchen-Schenkel3 Stück~9,99€ / 3kg
Weiße Kultur-Champignons400 g (2 Packungen)~1,49€ / 200g
Deutsche Speise-Kartoffeln750 g~3,99€ / 7.5kg
Butter40 g~0,99€ / 250g
Petersilien1 Bund~1,11€ / 1 Stk
haltbare Milch200 ml~0,99€ / 1l
Zwiebeln2 Stück~0,45€ / 1 Netz (500g)
Salz1 PrisePantry
Pfeffer1 PrisePantry
Senf1 ELPantry
Paprikapulver edelsüß1 TLPantry
Nutrition per serving
Calories🔥 ≈849 kcal
Carbs🥯 ≈57 g
Protein🍗 ≈63 g
Fat🥓 ≈39 g
Instructions
- Preheat the oven to 200 °C top/bottom heat. Peel and quarter the potatoes, toss with a little salt and half of the melted butter, and bake on a baking sheet for about 40 minutes until golden brown.
- Pat the chicken legs dry and rub generously with salt, pepper, and paprika powder.
- Heat the remaining butter in a large roasting pan over medium-high heat. Sear the chicken legs on both sides for about 8 minutes until the skin is crispy and dark brown. Remove and set aside.
- Slice the onions into thin strips and quarter the mushrooms. Sauté in the remaining fat in the roasting pan over high heat for 5 minutes until well browned.
- Add half of the milk and the mustard to the roasting pan, deglaze the pan drippings from the bottom, and return the chicken legs along with any accumulated juices to the sauce.
- Braise uncovered in the oven at 180 °C for 20 minutes until the chicken is cooked through and the sauce has thickened.
- Finely chop the fresh parsley. Before serving, sprinkle the crispy oven potatoes and fresh parsley over the roasting pan.
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