Marinated chicken with puree

Name: Marinated chicken with puree - Andra I.
Ingredients: 1 kg chicken thighs; 2 kg potatoes; 50 g butter; 250 ml milk; Thyme; Salt; Pepper; Delikat; 200 ml mineral water; Garlic

Meat - Marinated chicken with puree by Andra I. - Recipia

Marinated chicken with mashed potatoes is prepared with few ingredients and does not require complicated techniques. The thighs are scored, filled with pieces of garlic, and left to marinate briefly with thyme, salt, pepper, Delikat, and mineral water. While the potatoes boil, the chicken is browned, then cooked covered, on low heat, in the remaining marinade liquid. Quick Info Total time: about 1 hour and 10 minutes, not including any additional time for boiling the potatoes Preparation time: 30 minutes for marinating, plus ingredient preparation Cooking time: about 40 minutes for the thighs, while the potatoes are boiled separately until done Servings: about 4-6, depending on the size of the thighs and the portions of mashed potatoes Difficulty: easy Recipe type: main dish, suitable for a family lunch or dinner Ingredients 1 kg chicken thighs 2 kg potatoes 50 g butter 250 ml milk Thyme, to taste Salt, to taste Pepper, to taste Delikat, to taste 200 ml mineral water Garlic, to taste Preparation method 1. Preparing the thighs Wash the chicken thighs well and clean them of any residues. Peel the garlic and cut it into slices or small pieces suitable for inserting into the meat. Score the thighs in several places without cutting all the way through. In each cut, place a piece of garlic. This way, the garlic reaches inside the thigh and flavors the meat as it cooks. 2. Marinating Place the thighs in a bowl. Sprinkle thyme, salt, pepper, and, if using, Delikat. Pour the mineral water over the meat and gently mix so that the spices and liquid coat all the thighs well. Cover the bowl and let it chill in the refrigerator for 30 minutes. A long marination is not necessary for this recipe. After 30 minutes, remove the thighs from the bowl, but keep the remaining liquid. This will be used later for cooking. 3. Boiling the potatoes Meanwhile, peel the potatoes and put them to boil. The potatoes should be boiled enough to be easily mashed. Once done, drain them and prepare the mash with the butter and milk from the ingredient list. Incorporate them gradually until you achieve the desired consistency. For a smoother mash, mash the potatoes while they are still hot. Taste and adjust the salt if needed. 4. Cooking the thighs Put the thighs in a hot pan. Let them cook for about 5 minutes on one side, then turn them and let them cook for another 5 minutes on the other side. At this stage, the meat browns on the outside. After 10 minutes, pour the remaining marinade liquid over the thighs. Put the lid on and continue cooking on low heat for about 30 minutes. Check towards the end if the thighs are cooked through. The time may vary slightly depending on their size, but the meat should be well cooked inside. If there is liquid left in the pot, it can be reduced in the last few minutes, depending on how you prefer the dish. 5. Serving Serve the thighs hot, alongside the mashed potatoes. You can pour some of the remaining liquid over the mash if you like the garnish to be more flavorful and creamy. Why I make this recipe often It’s a simple combination, with ingredients I usually have at home. The 30-minute marination helps the thighs absorb flavor, and cooking covered keeps them tender. At the same time, the potatoes are boiled separately and turned into a hearty mash, so there’s no need for a complicated side dish. Another advantage is that the dish can be quickly put on the table without needing many steps. The chicken and mash are filling, and the quantities in the recipe yield several servings. Tips Keep the remaining liquid after marinating. In this recipe, it is used at the end, after the thighs have been fried for 5 minutes on each side. Do not leave the thighs unattended in the first stage, as they are cooked on high heat. The 5 minutes on each side are sufficient for browning before continuing to cook on low heat. When boiling potatoes for mash, mash them while they are warm. The butter and milk incorporate more easily, and the mash will have a more uniform texture. The amount of salt should be adjusted carefully if you are also using Delikat, as it may already be salty. If the thighs are very large, check after the 30 minutes of cooking covered if they are cooked through. The source of the recipe indicates this time, but the size of the thighs may influence the necessary duration. Substitutions Mineral water is used in this recipe for marinating and should not be replaced with milk or another ingredient from the mash list. If you do not have mineral water, the source does not indicate an alternative, so it is better to keep the recipe simple and use mineral water when preparing it. Thyme can be adjusted to taste, depending on how intense you want the seasoning to be. Delikat is optional in the original recipe, so you can omit it if you do not usually use it. Variations You can use more or less garlic, depending on how flavorful you want the meat to be. It is important that the garlic is inserted into the cuts made in the thighs, not just sprinkled on top. The mash can be made softer or denser by adjusting the amount of milk. For a thicker mash, add the milk gradually and stop when it reaches the desired texture. If you prefer a stronger flavor, you can adjust the amount of thyme, salt, and pepper without changing the basic steps of the recipe. Serving ideas Serve the chicken immediately after cooking, with the warm mash. The remaining liquid in the pot can be poured over the thighs or used in small amounts over the mash. For a complete meal, chicken with mash can be served as a main dish, without any complicated side dishes. Frequently asked questions How long should the thighs be marinated? The thighs should be left in the refrigerator for about 30 minutes. This is the time indicated in the recipe. After marinating, the remaining liquid is kept and added to the pot after the thighs have been fried. Do I put the thighs in the pan with the marinade? Not at first. First, remove the thighs from the bowl and fry them for 5 minutes on each side over high heat. After that, add the remaining liquid and continue cooking with the lid on, on low heat, for 30 minutes. When do I add the milk and butter? The milk and butter are used in preparing the mashed potatoes. After the potatoes are boiled and drained, mash them and incorporate the 50 g of butter and 250 ml of milk. Can I use less Delikat? Yes. Delikat appears in the recipe as an optional ingredient, and the amount is not specified. You can use it to taste or omit it. Keep in mind that the salt should also be adjusted accordingly. How do I know the thighs are done? After 30 minutes of cooking on low heat, the meat should be well cooked inside. If the thighs are larger, check one before serving. It is not enough for the outside to be browned; the inside must be fully cooked. Nutritional values The values are estimates and depend on the size of the thighs, the amount of skin, and the number of servings. For a serving calculated from dividing into 5 servings, the chicken with mash can have approximately: 600-750 kcal Protein: approximately 35-45 g Carbohydrates: approximately 65-85 g Fats: approximately 20-30 g Most of the carbohydrates come from potatoes and milk, while the fats primarily come from the chicken thighs, butter, and, if the thighs have skin, from it. These values are not exact, as the source does not specify the type of thighs, whether they have skin, and how many servings result concretely. Storage and reheating Keep the chicken and mash separate, in closed containers, in the refrigerator. It is recommended to be consumed shortly after preparation, as the mash can change its texture after storage. When reheating, warm the chicken with a little of the remaining liquid so it does not dry out. The mash can be reheated separately and mixed well before serving. The dish is best fresh, but it can be stored and reheated without issues if stored correctly.

Marinated chicken with puree

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