Chicken thighs with mushroom and thyme sauce served with potato gratin

Ingredients

5 servings

• 5 chicken thighs
• 200 g button mushrooms
• 3 tablespoons sunflower oil
• 1/2 teaspoon pepper
• 1 tablespoon chicken bouillon
• 1 tablespoon garlic powder or 3 garlic cloves
• 1 onion
• 1 shallot
• salt (very little or none)
• 1 small glass of water
• 8 small sprigs of fresh thyme
• 1 kg potatoes (Amandine here)
• salt and pepper
• 700 ml full-fat liquid cream
• 1 teaspoon nutmeg
• 1 tablespoon garlic powder

Steps

1. 1

   For the chicken thighs: finely chop the onion, shallot, and button mushrooms, set aside.

2. 2

   Preheat the oven to 200°C.

3. 3

   In a hot skillet, sauté the chicken pieces in oil for 3 minutes, then add the onion and shallot, browning for about 2 minutes as well. Lower the heat, add the mushrooms and chicken stock, sauté for about 1 minute, then add the water and thyme, mix, and let simmer for 10 minutes over medium-low heat.

4. 4

   Then transfer to the oven for 10 minutes at 200°C.

5. 5

   For the gratin: preheat your oven to 170°C.

6. 6

   Peel your potatoes and cut them thinly (2 to 3 mm).

7. 7

   In a bowl, combine the potatoes, garlic powder, nutmeg, salt, and pepper, and mix well.

8. 8

   In a large gratin dish, arrange the potatoes in successive layers. Pour the cream over, then bake for 1 hour and 30 minutes.