Chicken fillet in crust with puree, served with vegetable sauce and spinach salad

Chicken thighs in a crispy crust with mashed potatoes, vegetable sauce, and spinach salad - a delicious recipe that brings a touch of comfort to your table! This recipe is not only tasty but also packed with nutrients, perfect for a family dinner or a gathering with friends.

To achieve a perfect result, I will guide you step by step through each stage of the process, providing you with useful tips and nutritional information. Let's get started!

Preparation time:
- Preparation time: 30 minutes
- Cooking time: 50 minutes
- Total time: 80 minutes
- Servings: 4

Ingredients:
- 350 g chicken thighs (preferably from free-range chicken)
- 350 g potatoes
- 30 g butter (you can use clarified butter for a more intense flavor)
- Salt and pepper, to taste
- 30 ml milk
- 150 g fresh spinach
- 100 g flour
- 1 egg
- 50 g breadcrumbs
- 180 g tomatoes (fresh or canned)
- 130 g carrots
- 100 g onion
- 130 g celery
- 50 g tomato paste
- 10 g garlic (for an extra touch of flavor)

Short story:
This chicken thigh recipe has become a favorite in many kitchens over time, due to its combination of textures and flavors. The chicken cooked this way becomes juicy, while the crispy crust provides a pleasant contrast. The vegetable sauce and mashed potatoes perfectly complement the dish, bringing a balance of tastes.

Preparing the ingredients:
1. Vegetables for the sauce: Wash, peel, and chop the vegetables (carrot, celery, onion) into large, rustic pieces. These will be the heart of our flavorful sauce.

2. Potatoes for the mash: Wash the potatoes well, peel them, and cut them into cubes to cook faster. Boil them in a pot of salted water until soft.

3. Chicken thighs: Wash the chicken thighs and clean them, ensuring they are tidy. Quickly flambé them to add a special flavor.

Cooking the chicken thighs:
1. Preparing the crust: Prepare three bowls: one with flour, one with beaten egg, and one with breadcrumbs. Dip the thighs in flour, then in egg, and finally in breadcrumbs, repeating the process to create a double crispy crust.

2. Frying: Heat oil in a deep pan. Add the chicken thighs and cook for about 7 minutes on each side until golden. For the superior thighs, just dip them in flour and egg before adding them to the pan.

3. Baking: After frying, transfer the chicken thighs to a preheated oven at 160°C and let them bake for 10 minutes. This step will ensure they are cooked evenly and remain juicy.

Preparing the vegetable sauce:
1. Sautéing the vegetables: In the same pan, add 30 g of butter and oil. Sauté the chopped vegetables until they become translucent, then add the vegetable broth. Simmer for 15-20 minutes.

2. Blending the sauce: Use a blender to puree the cooked vegetables. Put the resulting sauce back on the heat, seasoning it with salt, pepper, and tomato paste. If the sauce is too watery, you can add a bit of cornstarch diluted in water or a boiled potato to thicken it.

Preparing the mashed potatoes:
1. Potato mash: After the potatoes are boiled, drain them and mash them. Gradually add the milk and butter, mixing until you achieve a creamy consistency. Season with salt to taste.

2. Spinach: Blanch the spinach for 1 minute, then chop it finely and sauté it in butter. Add it to the mashed potatoes for a touch of freshness.

Preparing the spinach salad:
1. Salad ingredients: Prepare the remaining spinach, carrots, and celery cut into julienne strips. You can add sliced tomatoes for an extra splash of color and flavor.

2. Dressing: Prepare a simple dressing with oil, vinegar, soda, salt, and pepper. Pour the dressing over the salad and mix well.

Serving:
Serve the crispy chicken thighs alongside the mashed potatoes, vegetable sauce, and spinach salad. For a special touch, you can garnish the plate with a fried spinach leaf. This recipe pairs perfectly with a glass of dry white wine or a fresh citrus juice, which will add a pleasant contrast to the rich flavors of the dish.

Frequently asked questions:
- How can I make the recipe healthier? You can use skinless chicken and reduce the amount of oil used for frying.
- Can I use other vegetables? Of course! You can experiment with vegetables like zucchini, eggplant, or bell peppers, adapting the sauce to your preferences.
- What is the secret to a crispy crust? Make sure the oil is well heated before adding the chicken thighs and do not overcrowd the pan.

Nutritional benefits:
This recipe is rich in protein due to the chicken, in vitamins and minerals from the vegetables and spinach, and provides healthy carbohydrates from the mashed potatoes. It is a balanced dish, perfect for keeping your energy up throughout the day.

Variations:
- For a vegetarian version, you can replace the chicken with tofu fillets or mushrooms, prepared in the same way.
- Add spices: Experiment with spices like sweet paprika, garlic powder, or herbs to add a personal touch.

I hope this recipe inspires you to cook with love and passion. Enjoy your meal!