Chicken, I think is a family favorite with most families. And like most homes, chicken is a great dinner hit at our home too. What I love about this recipe here is that you get a delicious, juicy chicken thigh, with one of my favorite sauces which is tomato sauce, it’s so powerful, full of flavor. And fits perfectly with the chicken and mashed potatoes. This is something I love to cook both on weekends and everyday. And is not a dish that takes too long either, within an hour you have a lovely dinner on the table, which can be served both for everyday life, but also for serving guests.
I spend about 1 hour together on this delicious dish.
- 5 chicken thighs
- Black pepper
- Pepper powder
- Food mix spices (I use vegeta)
- Parsley powder
- Oregano powder
- 200 grams/ 7.0 oz of tomato puree
- 2 tablespoons of sour cream
- 2 peppers (I used a red and a light green)
- 4 garlic cloves
- 9 cherry tomatoes
- 0.20 deciliters/ 0.08 cup of water
- 2 kg/ 4.4 pounds of potatoes
- add spices (I used 1 tablespoon of food mix spices Vegeta)
- 3 deciliters/ 1.2 cup heavy cream
Here’s what you do:
Begin by adding powder to the chicken thighs, you decide for yourself the ridge type of spice you want to add. I used the different spices I mentioned above this time.
Then put the chicken thighs in a pan and fry for a few minutes on both sides. The chicken thighs should be golden in color on both sides.
Take the oven shape and add the tomato puree, sour cream, paprika, garlic, cherry tomatoes and water and mix everything together. When the chicken thighs are golden then add the chicken thighs over the tomato sauce. Also add some of the chicken juice left in the pan over the chickens and tomato sauce. Finally, add some basil leaves and chives over.
Bake in the oven for 45 minutes at 220 ° C / 428 ° F.
Peel and wash the potatoes, cook them for 25 minutes (cook as directed in the potato bag). Add spices and heavy cream and use a mixer or mash by hand. I used a mixer this time.