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🍽️ Crispy Chicken Thighs on Creamy Carrot Puree with Sweet-Sour Onions

562 kcal · 30 min · 4 servings

Crispy Chicken Thighs on Creamy Carrot Puree with Sweet-Sour Onions Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
  2. 2. Wash the lemon thoroughly and squeeze out the juice.
  3. 3. Peel the garlic and chop it finely.
  4. 4. Wash the thyme, shake it dry, and pick the leaves off the stems.
  5. 5. Chop the thyme leaves finely as well.
  6. 6. Rinse the chicken under cold water and pat it dry.
  7. 7. Season the chicken with salt and pepper.
  8. 8. Mix the lemon juice, garlic, and thyme in a bowl.
  9. 9. Place the chicken thighs in the marinade to let them absorb the flavors.
  10. 10. Halve the onions and peel them.
  11. 11. Slice the onions into thin strips.
  12. 12. Heat butter in a pan.
  13. 13. Add the onion strips to the pan.
  14. 14. Sprinkle sugar over the onions.
  15. 15. Fry the onions for about 3 minutes.
  16. 16. Place the marinated chicken thighs in the pan.
  17. 17. Fry the chicken for approx. 2 minutes.
  18. 18. Deglaze the mixture with the remaining marinade.
  19. 19. Transfer everything to a baking dish.
  20. 20. Bake the chicken in the oven for about 30 minutes.
  21. 21. Wash the carrots thoroughly.
  22. 22. Peel the carrots.
  23. 23. Cut the carrots into large chunks.
  24. 24. Heat oil in a pot at high temperature.
  25. 25. Fry the tomato paste for about 2 minutes.
  26. 26. Deglaze the tomato paste with red wine.
  27. 27. Add the vegetable broth.
  28. 28. Cook the carrots at medium heat for about 20 minutes.
  29. 29. Drain the carrots using a lid.
  30. 30. Puree the carrots finely in the pot.
  31. 31. Season the puree with salt, pepper, and mustard.
  32. 32. Take the chicken out of the oven.
  33. 33. Serve the chicken with the carrot puree and onions.
  34. 34. Enjoy your meal!

Nutrition per serving