Upper thighs mushroom and thyme sauce accompanied by their potato gratin

Ingredients

For 5 servings

• •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

Method

1. 1.For the thighs: Finely cut the onion, the shallot and the mushrooms of Paris, reserve.
2. 2.Preheat the oven to 200°C.
3. 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. 4.Then direction the oven for 10 minutes at 200°C.
5. 5.For gratin: preheat your oven to 170°C.
6. 6.Peel your potatoes, cut them finely (2 to 3 mm).
7. 7.In a salad bowl put the potatoes, garlic powder, nutmeg, salt, pepper, mix well.
8. 8.In a large gratin dish, have the potatoes in successive layers. Pour the cream, then bake for 1h30.