Chicken with mashed potatoes and Polish sausages is one of the options I make when I need to put something quick and filling on the table, especially if there are kids around. You don't need any expensive ingredients or complicated techniques. If I have potatoes and some chicken on hand, I know I can add some Polish sausages to please everyone.
Quick Info
Total time: about 45 minutes
Preparation time: 10-15 minutes
Cooking time: 30-35 minutes
Servings: 2-3 people
Difficulty: easy
Recipe type: main dish, suitable for a quick dinner or family lunch
Ingredients
2 Polish sausages (quality, not too thick)
3-4 medium potatoes (white or red, depending on what I have)
2-3 pieces of chicken (I prefer thighs or breast)
2-3 tablespoons sour cream
1-2 teaspoons margarine or butter
Oil for frying
Salt, pepper to taste
Instructions
1. Peel the potatoes and slice them into rounds to cook faster. Rinse them well and put them in a pot with cold water to boil. Add a teaspoon of salt to the water.
2. When the water starts to boil, let the potatoes cook for 20 to 30 minutes, depending on the variety and how large the slices are. I test with a fork – it should go in easily.
3. While the potatoes are boiling, take the sausages and make lengthwise slits on both sides. Heat a little oil in a pan and brown the sausages – about 3 minutes on one side, then flip and cook for another 3 minutes on the other side. Remove them to a plate lined with paper towels to absorb excess oil.
4. For the chicken, put whole pieces in another pot with water and a little salt to boil. Let it cook for about 10 minutes, just enough to cook through. After removing the chicken from the water, pat it dry and put it in the pan with a little oil to sear and season with salt and pepper. Cook for a few minutes on each side until it gets some color.
5. Once the potatoes are cooked, drain them well and place them in a bowl. Add the sour cream, margarine or butter, salt, pepper, and mash them with a potato masher. You can adjust the texture with more sour cream if needed.
6. Serve the mashed potatoes on a plate, add some pieces of chicken and the fried sausages. That's it – everyone can serve themselves as they like.
Why I make this recipe often
It's the kind of meal that doesn't require much organization or complicated ingredients. It cooks quickly, and the combination of mashed potatoes, chicken, and sausages is hearty and works for any family meal. I also like that I can make more mashed potatoes to have leftovers for another day.
Tips and Variations
Tips
Don't cut the potatoes too thin if you want fluffier mashed potatoes.
Boil the chicken just until it turns white – it will brown quickly at the end.
Slitting the sausages prevents them from deforming while frying.
Don't leave the sausages in the oil too long, just enough to get some color.
Substitutions
Margarine can be replaced with butter if you have it on hand.
The sausages can be substituted with any type of bologna or hot dogs if you can't find Polish sausages.
The sour cream can be omitted, and the mashed potatoes can be made with just butter and a little milk, but it won't have the same flavor.
You can also use any other part of the chicken that you have available.
Variations
If you prefer a smoother mash, you can use a mixer.
Sometimes I add a little chopped green onion at the end, but it's not in the basic recipe.
You can use red potatoes, which have less starch, for a firmer mash.
Serving Ideas
It goes well with a simple green salad or pickled cucumbers.
Kids prefer the warm mash and sausages cut into pieces.
For a heartier meal, you can also add a simple tomato sauce.
Frequently Asked Questions
Can I use only chicken breast?
Yes, breast works too, but it will be a bit drier than thighs. Boil it the same way and sear it briefly just to get some color.
How long should I boil the potatoes?
It depends on how thick the slices are, but generally, 20-30 minutes after the water has started boiling is sufficient. Test with a fork towards the end.
Do I have to fry the sausages, or can I just heat them up?
You can steam them or heat them in hot water, but frying gives them more flavor.
Can I make the mash only with butter, without sour cream?
Yes, if you don't want to use sour cream, you can make the mash with just butter. The texture will be denser.
How do I store leftovers of the mash or chicken?
The mash can be stored in the fridge for 1-2 days. The chicken and sausages last the same way, but reheating them directly in the microwave or steaming is better than in a pan.
Nutritional Values
Estimated values for one serving: approximately 500-600 kcal, depending on how much margarine/butter and sour cream you use.
Carbohydrates: 40-50 g (potatoes)
Protein: 20-25 g (chicken and sausages)
Fats: 20-30 g (margarine/butter, sour cream, oil)
These values are only indicative. Exact amounts may vary depending on the ingredients used and the portion size.
Storage and Reheating
Mashed potatoes, chicken, and sausages can be stored in the fridge in separate containers for 1-2 days. The mash may slightly change texture when reheated, but adding a little milk or sour cream and warming it over low heat will make it creamy again. The chicken and sausages can be reheated in the microwave or steamed, but I avoid putting them back in the pan to prevent drying out. If there's any left, I usually consume it the next day for lunch.
Quick Info
Total time: about 45 minutes
Preparation time: 10-15 minutes
Cooking time: 30-35 minutes
Servings: 2-3 people
Difficulty: easy
Recipe type: main dish, suitable for a quick dinner or family lunch
Ingredients
2 Polish sausages (quality, not too thick)
3-4 medium potatoes (white or red, depending on what I have)
2-3 pieces of chicken (I prefer thighs or breast)
2-3 tablespoons sour cream
1-2 teaspoons margarine or butter
Oil for frying
Salt, pepper to taste
Instructions
1. Peel the potatoes and slice them into rounds to cook faster. Rinse them well and put them in a pot with cold water to boil. Add a teaspoon of salt to the water.
2. When the water starts to boil, let the potatoes cook for 20 to 30 minutes, depending on the variety and how large the slices are. I test with a fork – it should go in easily.
3. While the potatoes are boiling, take the sausages and make lengthwise slits on both sides. Heat a little oil in a pan and brown the sausages – about 3 minutes on one side, then flip and cook for another 3 minutes on the other side. Remove them to a plate lined with paper towels to absorb excess oil.
4. For the chicken, put whole pieces in another pot with water and a little salt to boil. Let it cook for about 10 minutes, just enough to cook through. After removing the chicken from the water, pat it dry and put it in the pan with a little oil to sear and season with salt and pepper. Cook for a few minutes on each side until it gets some color.
5. Once the potatoes are cooked, drain them well and place them in a bowl. Add the sour cream, margarine or butter, salt, pepper, and mash them with a potato masher. You can adjust the texture with more sour cream if needed.
6. Serve the mashed potatoes on a plate, add some pieces of chicken and the fried sausages. That's it – everyone can serve themselves as they like.
Why I make this recipe often
It's the kind of meal that doesn't require much organization or complicated ingredients. It cooks quickly, and the combination of mashed potatoes, chicken, and sausages is hearty and works for any family meal. I also like that I can make more mashed potatoes to have leftovers for another day.
Tips and Variations
Tips
Don't cut the potatoes too thin if you want fluffier mashed potatoes.
Boil the chicken just until it turns white – it will brown quickly at the end.
Slitting the sausages prevents them from deforming while frying.
Don't leave the sausages in the oil too long, just enough to get some color.
Substitutions
Margarine can be replaced with butter if you have it on hand.
The sausages can be substituted with any type of bologna or hot dogs if you can't find Polish sausages.
The sour cream can be omitted, and the mashed potatoes can be made with just butter and a little milk, but it won't have the same flavor.
You can also use any other part of the chicken that you have available.
Variations
If you prefer a smoother mash, you can use a mixer.
Sometimes I add a little chopped green onion at the end, but it's not in the basic recipe.
You can use red potatoes, which have less starch, for a firmer mash.
Serving Ideas
It goes well with a simple green salad or pickled cucumbers.
Kids prefer the warm mash and sausages cut into pieces.
For a heartier meal, you can also add a simple tomato sauce.
Frequently Asked Questions
Can I use only chicken breast?
Yes, breast works too, but it will be a bit drier than thighs. Boil it the same way and sear it briefly just to get some color.
How long should I boil the potatoes?
It depends on how thick the slices are, but generally, 20-30 minutes after the water has started boiling is sufficient. Test with a fork towards the end.
Do I have to fry the sausages, or can I just heat them up?
You can steam them or heat them in hot water, but frying gives them more flavor.
Can I make the mash only with butter, without sour cream?
Yes, if you don't want to use sour cream, you can make the mash with just butter. The texture will be denser.
How do I store leftovers of the mash or chicken?
The mash can be stored in the fridge for 1-2 days. The chicken and sausages last the same way, but reheating them directly in the microwave or steaming is better than in a pan.
Nutritional Values
Estimated values for one serving: approximately 500-600 kcal, depending on how much margarine/butter and sour cream you use.
Carbohydrates: 40-50 g (potatoes)
Protein: 20-25 g (chicken and sausages)
Fats: 20-30 g (margarine/butter, sour cream, oil)
These values are only indicative. Exact amounts may vary depending on the ingredients used and the portion size.
Storage and Reheating
Mashed potatoes, chicken, and sausages can be stored in the fridge in separate containers for 1-2 days. The mash may slightly change texture when reheated, but adding a little milk or sour cream and warming it over low heat will make it creamy again. The chicken and sausages can be reheated in the microwave or steamed, but I avoid putting them back in the pan to prevent drying out. If there's any left, I usually consume it the next day for lunch.