Sticky Chicken Thighs with Fluffy Mashed Potatoes

Name: Sticky Chicken Thighs with Fluffy Mashed Potatoes
Ingredients: 1 kg white potatoes; 125 g butter (1/2 pack); 100 ml full-fat milk; 500 g chicken thighs; 3 tablespoons olive oil; 1 teaspoon sweet paprika; 1/2 teaspoon ground black pepper; 60 ml hot stock (1/4 cup); 2 tablespoons soy sauce; 1000 ml chicken stock; 15 g fresh dill; 1/4 teaspoon ground red pepper; 2000 ml water; 1 teaspoon salt

Meat - Sticky Chicken Thighs with Fluffy Mashed Potatoes by Gentiana I. - Recipia

Sticky Chicken Thighs with Fluffy Mashed Potatoes: the thighs are simmered in stock, then browned with sweet paprika and soy sauce. They come out golden and sticky, with a thin layer of soy sauce on the meat, and the potato mash with butter and milk sits alongside, fluffy and creamy. With thighs I always check the thickness, because pieces of about the same size brown evenly. Prep: 20 minutes. Cook: 46 minutes. Total time: 66 minutes. Servings: 4. About 720 kcal and 30 g protein per serving.

Ingredients

1 kg white potatoes
125 g butter (1/2 pack)
100 ml full-fat milk
500 g chicken thighs
3 tablespoons olive oil
1 teaspoon sweet paprika
1/2 teaspoon ground black pepper
60 ml hot stock (1/4 cup)
2 tablespoons soy sauce
1000 ml chicken stock
15 g fresh dill
1/4 teaspoon ground red pepper
2000 ml water
1 teaspoon salt

Preparation

1. Peel the potatoes, rinse them, cut them into small cubes and put them on to boil in 2000 ml water with 1 teaspoon salt. Boil for about 20 minutes, until they are soft when you pierce them with a fork. 2. Pat the thighs dry with paper towels, without rinsing them, then put them in a pot with 1000 ml chicken stock. Boil them for 15 minutes, until there is no pink near the bone or inside. 3. Take the thighs out of the stock and put them in a pan. Add 3 tablespoons olive oil. 4. Sprinkle 1 teaspoon sweet paprika and 1/2 teaspoon ground black pepper over the thighs. Pour in 60 ml hot stock and 2 tablespoons soy sauce, cover the pan and let it simmer for 5 minutes, until the liquid reduces. 5. When the thighs start to fry in the oil, turn them on all sides for 6 minutes, until they are evenly browned. 6. Drain the potatoes from the water they boiled in. Add 125 g butter and mash them with a hand mixer. Pour in 100 ml full-fat milk and stir until it becomes a fluffy mash. 7. Serve the golden, sticky thighs with the mash on the side. Sprinkle over 15 g finely chopped fresh dill and 1/4 teaspoon ground red pepper.

Notes

Serve them with a simple green salad with cucumber and red onion, and the mash is best hot, straight from the pot. They keep in the fridge, covered, for up to 3 days, and you can reheat them over low heat with a little stock. Thicker thighs need a few extra minutes to boil, so choose pieces of about the same thickness. White potatoes soften quickly, so try the fork after 15 minutes so you don't overboil the mash. If the mash turns out too stiff, add milk one tablespoon at a time until it softens.