Gratinated potatoes with mushrooms and chicken thighs

Name: Gratinated potatoes with mushrooms and chicken thighs - Domnica C.
Ingredients: 1 kg potatoes (without skin) 50 g butter 4 large eggs 250 g heavy cream 300 g fresh mushrooms 4 boneless chicken thighs 1 red bell pepper 1 bunch of green onions a few sprigs of fresh parsley spices:; chili powder; basil; oregano

Meat - Gratinated potatoes with mushrooms and chicken thighs by Domnica C. - Recipia

When I need a hearty meal but don't feel like spending hours in the kitchen, I often turn to gratin potatoes with mushrooms and chicken thighs. I've made this recipe enough times that I don't have to think about the steps anymore; everything goes quickly once you get used to it. I love that I can do everything in one dish, the ingredients are simple, and the result is filling, with a clear taste of potatoes and roasted chicken. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 30 minutes (including boiling the potatoes, chopping, browning) Baking time: until golden brown (approx. 30-40 minutes) Servings: 4-6 Difficulty: easy to medium Recipe type: oven main dish, suitable for lunch or dinner Ingredients 1 kg potatoes (peeled) 50 g butter 4 large eggs 250 g heavy cream 300 g fresh mushrooms 4 boneless chicken thighs 1 red bell pepper 1 bunch of green onions A few sprigs of fresh parsley Salt to taste Ground chili pepper Dried basil Dried oregano Preparation method 1. Peel the potatoes, cut them into suitable cubes, and boil them in salted water. About 20 minutes is enough to feel them tender when you poke them with a fork. Don't let them fall apart completely. 2. While the potatoes are boiling, prepare the rest. Wash and clean the mushrooms, then slice them. Cut the boneless chicken thighs into thin strips. Chop the green onions and red bell pepper. 3. In a large skillet, brown the chicken over low heat with a little salt. After a few minutes, when it starts to color, add the mushrooms, green onions, and red bell pepper. Keep cooking until the mushrooms shrink and the chicken is well done. Remove the skillet from the heat. 4. Drain the boiled potatoes and mash them while they are warm, together with the butter. Don't rush to get a fine puree – it's okay to leave larger pieces. 5. Sprinkle with salt, add ground chili pepper, dried basil, and oregano to taste. Crack the eggs over the potatoes, add the cream, and the chopped parsley. Mix well with a large spoon or spatula until the mixture is homogeneous. 6. Grease a baking dish with a little butter. Pour the potato mixture into the dish, then incorporate the strips of meat and the browned vegetables. It doesn't have to be perfectly layered; the important thing is to distribute it well. 7. Taste a little of the mixture – if you feel it needs more, add more salt. 8. Place the dish in the preheated oven at medium heat (180-200°C). Bake until it turns beautifully golden on top. The time varies, but usually 30-40 minutes is enough. Remove from the oven when the edges have a golden crust. 9. Serve warm, directly from the dish. The texture remains fluffy, not compact. Why I make this recipe often It's one of those foolproof combinations for any family meal. Gratin potatoes with meat and mushrooms are simple enough but hearty enough for a main course. I like that I can also use leftovers of meat or vegetables, and the ingredients are always on hand. It keeps well in the fridge for the next day. Tips and variations Tips If you want a more pronounced herb flavor, don't skimp on the parsley. Mushrooms release water, so don't cover the skillet when sautéing them. Don't let the potatoes boil too much; otherwise, the mixture will be watery. Substitutions You can use chicken breast or cooked meat leftovers instead of boneless thighs. You can swap the bell pepper for any red bell pepper if you don't have it on hand. If you don't have heavy cream, a 20-25% fat one will work too. Variations You can add grated cheese to the mixture or on top before baking for a crispier crust. If you want a meatless version, omit the chicken and double the amount of mushrooms. Sometimes I also add dill or chives if I have them in the fridge. Serving ideas The recipe pairs well with a simple salad of tomatoes or cucumbers. It also goes well with pickles in the cold season. It can be cut and served as a main course for lunch, but it's also good for dinner. Frequently Asked Questions 1. Can I use new potatoes for this recipe? Yes, they work very well. The boiling time may be shorter; check after 12-15 minutes. 2. Can I make the recipe only with chicken breast? Yes, but the breast will be a bit drier than the thighs. Ideally, don't cook it too much in the skillet so it doesn't become bland. 3. What do I do if there's too much water from the mushrooms? Leave the skillet uncovered over medium heat until all the liquid evaporates before adding to the potato mixture. 4. Can I use canned mushrooms? If you don't have fresh ones, canned mushrooms will work, but drain them very well and don't sauté them as much. 5. Is it necessary to put heavy cream? Heavy cream adds extra flavor and texture, but you can also use a lighter one or a mix of Greek yogurt. Nutritional values Estimate per serving (out of 6): Calories: approximately 390-410 kcal Protein: 21-24 g Carbohydrates: 30-35 g Fats: 20-22 g The values are indicative and depend on the cream used, the amount of butter, and the type of meat (thighs vs. breast). It's a fairly balanced recipe for a main meal. Storage and reheating It keeps well in the fridge in a covered container for up to 2 days. It can be reheated directly in the oven or microwave, but the texture will be slightly different from fresh out of the oven. If you have one or two portions left, it won't harden, just dry out a little on the edges.

Gratinated potatoes with mushrooms and chicken thighs

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