Upper thighs mushroom and thyme sauce accompanied by their potato gratin
- Total time
- 2 h 10
- servings
- 5 servings
- Dish type
- Main dish
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Prep
15 min
Cook
1 h 55
Total time
2 h 10
Ingredients
Ingredients
- 5 5 Chicken thighs
- 200 g 200 g of Paris fungus
- 3 c. à soupe 3 tablespoons of sunflower oil
- 1 1/2 teaspoons of pepper
- 1 c. à soupe 1 tablespoons of poultry broth
- 1 c. à soupe 1 tablespoons of garlic powder or 3 cloves of garlic
- 1 1 onions
- 1 1 shallots
- salt (very little or no)
- 1 1 small glasses of water
- 8 8 small branches of fresh thyme
- 1 kg 1 kg potato (Amandine here)
- salt and pepper
- 700 ml 700 ml whole liquid cream
- 1 c. à café 1 teaspoons of nutmeg
- 1 c. à soupe 1 tablespoons of garlic powder
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Method
- 1
For the thighs: Finely cut the onion, the shallot and the mushrooms of Paris, reserve.
- 2
Preheat the oven to 200°C.
- 3
In a hot hopper, sauté the chicken pieces in the oil for 3 minutes, then add the onion, the shallot, and colour for about 2 minutes as well. Lower the heat, add the mushrooms, the chicken broth, brown for about 1 minute, then add the water, thyme, mix and simmer for 10 minutes over medium low heat.
- 4
Then direction the oven for 10 minutes at 200°C.
- 5
For gratin: preheat your oven to 170°C.
- 6
Peel your potatoes, cut them finely (2 to 3 mm).
- 7
In a salad bowl put the potatoes, garlic powder, nutmeg, salt, pepper, mix well.
- 8
In a large gratin dish, have the potatoes in successive layers. Pour the cream, then bake for 1h30.
Source : marmiton
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