Chicken thighs with stoemp

Chicken Thighs Under a Lid with Stoemp: A Comforting and Satisfying Delicacy

Preparation Time: 20 minutes
Baking Time: 60 minutes
Total Time: 80 minutes
Servings: 4

In a world full of quick and easy recipes, sometimes we crave a meal that reminds us of the comfort and care offered by home cooking. Chicken thighs under a lid with stoemp are a perfect example of comforting food that not only nourishes us but also indulges our senses. This recipe combines the succulent flavor of chicken with a rich vegetable potato mash, making it an ideal dish for a family dinner or a gathering with friends.

A Brief History of the Recipe

The stoemp recipe comes from culinary tradition, rooted in dishes cooked with simple yet quality ingredients. Stoemp is a mashed potato variant from Belgium, where potatoes are combined with various vegetables, providing a touch of flavor and added nutrients. Cooking chicken under a lid is a classic cooking technique that allows the meat to be prepared in a moist and aromatic way, preserving its juiciness and taste.

Necessary Ingredients

To prepare Chicken Thighs Under a Lid with Stoemp, you will need the following ingredients:

- 1 kg chicken thighs (preferably the upper part for more juiciness)
- 1 kg potatoes
- 2 carrots
- 1 small celery
- 1 red onion
- 3-4 garlic cloves
- Salt, pepper, thyme (to taste)
- Olive oil (one tablespoon)
- 1 cube of butter
- ½ cup milk

Step by Step for a Perfect Result

1. Preparing the Chicken Thighs
- Start by washing the chicken thighs under a stream of cold water. It is important to remove any impurities to achieve a healthy dish.
- Place the chicken thighs on an inverted lid. This will help distribute heat evenly during baking.
- Sprinkle salt and pepper on both sides of the meat. Add the sliced garlic cloves to bring an intense and savory flavor.
- Drizzle with a tablespoon of olive oil, which will help brown the thighs.

2. Cooking the Thighs in the Oven
- Place the lid over the pot with water and put everything in the preheated oven at medium heat (about 180°C).
- Meanwhile, turn the chicken thighs occasionally to ensure they brown evenly. Cooking under a lid will keep the meat juicy, giving it a special taste.

3. Preparing the Stoemp
- While the chicken is browning, peel the potatoes, carrots, and celery, then cut them into smaller pieces for quick boiling.
- Boil the carrots and celery in a separate pot, adding water and salt. These vegetables will add not only flavor but also a pleasant texture to the mash.
- In a pan, sauté the julienned onion in the cube of butter. Sautéing the onion will release its sweet flavors, adding a note of complexity to the final dish.

4. Mixing the Stoemp
- Once the potatoes and vegetables are boiled, drain them and mash them in a large bowl. Add the sautéed onion, mixing everything until you achieve a smooth mash.
- Adjust with salt and pepper, then add a little milk for a creamy texture. Finally, sprinkle thyme for an extra touch of flavor.

5. Assembling and Serving
- Once the chicken thighs are browned and fully cooked, remove them from the oven and let them rest for a few minutes.
- Serve the chicken thighs alongside the stoemp, adding a garnish of green vegetables, such as peas or green beans, for a touch of freshness.

Practical Tips:
- For a more intense flavor: You can add spices like sweet paprika or herbs such as oregano or rosemary to the chicken marinade.
- Vegetable variations: Instead of carrots and celery, you can use broccoli, cauliflower, or even cabbage, depending on your preferences.
- Alternative cooking: If you prefer to avoid the oven, you can cook the chicken thighs in a deep pan with a lid, adding a little water to keep them juicy.

Frequently Asked Questions:
- *What type of oil can I use instead of olive oil?*
Sunflower oil or canola oil are excellent options, having a higher smoke point.

- *Can I use boneless chicken?*
Yes, you can use chicken breasts, but the cooking time will be significantly reduced. Make sure not to overcook them to avoid dryness.

- *How do I store leftovers?*
Chicken thighs and stoemp can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat in the microwave or on the stove, adding a little water to prevent drying.

Ideal Combinations
Chicken thighs under a lid with stoemp pair wonderfully with a fresh green salad and a simple lemon dressing. Additionally, a glass of dry white wine can perfectly complement this meal, adding an elegant touch.

In conclusion, this recipe for Chicken Thighs Under a Lid with Stoemp is not only a feast for the taste buds but also an excellent way to bring the family together at the table. Try it today and let yourself be carried away by its delicious flavors!