Best “Roast” chicken thigh with mashed potatoes

Best “roast” chicken ever

Hey there lovely people!

Here we are on the last Bank Holiday Monday in this year, the weather is lovely, the birds are singing, the seagulls are bigger than ever… Honestly I don’t know what’s up with those birds, I mean with the seagulls, they ‘re huge and constantly laughing at us. It’s like when you try to crossing two breeds, only in this case the breeds are the dinosaurs and the hyenas… Moving forward though, as you know we’ve been working on the house in the past week and oh boy I am tired like hell, but we managed to finish/half finish the job. I up cycled some shelves, made myself a pantry kinda look thing, so I am quite happy.

I didn’t really have time for cooking, and I miss my food badly, sooooo badly so I have decided that I need to cook today. I need food, and not just a toast with butter, or some sort of cereal, NO! I wanted something nice, so I cooked/roasted this chicken thigh. I having a little bit of trouble to define whether I roasted or cooked or baked this chicken thigh, as I did everything on the hob, however it’s the same process like you do in the oven. I hope you realised you just got as lost as I am here πŸ˜€

(Oh, I have a big announcement, my daughter is not a pescetarian anymore! Actually she started to eat meat a while ago. I’ll tell you the story later.)

About the chicken, my family used to cooked meat with this method, although we all have different likes on the spices we use. I like mine with lots of garlic, onion, and black pepper. The recipe is super straight forward, it’s kinda quick, and it’s super delicious, so prepare your tastebuds πŸ˜€

The recipe:

chicken thigh with the skin left on ( I was working with 1,5 kg)

1 bulb of garlic ( peeled and chopped/crashed)

2-3 smaller onion, or 1 big onion (sliced thinly)

salt, pepper, marjoram

2-3 tablespoon of your favourite oil, or in this case duck or goose fat would be better.

Method:

First of all you need a good pan. It can be cast iron or Teflon, only important thing is have to get a lid with it, and it has to be bigger.

Slice your onions thinly, chop the garlic and set them aside until you need them. Preheat the pan on high heat, add the oil/fat and wait until it’s hot, then place your thighs into the pan with skin facing down and browning them for minutes. Sprinkle some salt, black pepper and the marjoram onto your thighs, or you can put some spice on the chicken too πŸ˜€

Now you want to turn the thighs with the skin up and put the same spices onto the meat and leave to browning for few minutes. It should look like this:

Now is the time to be garlicky πŸ˜€ get your prepped onions and garlic and place them onto the chicken, and then cover the pan with lid and simmer for about an hour. Sometimes the chicken doesn’t release enough water, if so you need to add a small amount of water to it and then cover the pan. Mine released quite a lot, so I just placed the lid and simmered it for an hour on medium heat.

They should look like this if you did as I say πŸ™‚

I got it! It called pot roast I think? Ahh never mind πŸ˜€

The mashed potato recipe:

potato, as many as you want to eat

warm milk

butter

salt, pepper, x2 bay leaves

Method:

Peel the potatoes and cut them into small cubes and then boiling them with the bay leaves and salt until they’re soft. Drain the potatoes, throw the bay leaves out, put some butter and some warm milk to the potatoes and mash them together. Taste it, check the consistency and season it as you like. If it’s too dry, then add more milk and butter, if it’s too mashy, I mean it’s almost running, then place the pot back onto the hob and stir it until some liquid gets evaporated.

I always use more butter, we like the creaminess what the butter gives to the mashed potatoes. Also you can put some chopped parsley into it, but my family is not a big fan of it.

Yay, congratulations you just made a delicious meal! Enjoy your creation, I guarantee you will love it! By the way don’t be afraid of the amount of the garlic, it’s amazing, and it’s get soften by end of the cooking time, and when you taste it, you’ll feel a dance in your mouth πŸ˜‰

5 thoughts on “Best “Roast” chicken thigh with mashed potatoes”

  1. I made this recipe today, I did have a slight mishap cooking too high and burnt the sauce. However it was still delicious, tender and not at all dry. My comment would be don’t shy away from the garlic, you do need a lot. I’m definitely making this again and hopefully have the sauce to serve with the chicken. Thank you Gabby for this recipe ?

  2. Love this recipe!! Tried it after Tracey’s recommendation. Will definitely do it again. Thank you ?

  3. I made this dish again, succeeded with the sauce! Very tasty and made this for my parents too. They really enjoyed it, brilliant recipe. Thank you ?

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