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🍽️ Crispy Chicken Thighs with Bell Pepper Ragout and Creamy Parmesan Mashed Potatoes

636 kcal · 30 min · 4 servings

Ingredients

• chicken thighs 800 g
• salt pinch
• pepper, black ground pinch
• bell pepper pinch
• sugar pinch
• olive oil 3 tbsp
• onions, red 2 pcs
• bell pepper, yellow 1 pcs
• bell pepper, red 2 pcs
• garlic cloves 1 pcs
• rosemary, fresh 10 g
• potatoes, mostly waxy 1 kg
• thyme, fresh 5 g
• milk 200 ml
• butter 2 tbsp
• parmesan, grated 40 g

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
2. 2. Rinse the chicken thighs under cold water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Place the chicken thighs in a large bowl.
5. 5. Add two tablespoons of olive oil, salt, pepper, paprika powder, and sugar.
6. 6. Turn the meat until it is evenly seasoned all over.
7. 7. Let the marinated chicken thighs rest for a few minutes.
8. 8. Peel the onions and cut them into quarters.
9. 9. Carefully separate the onion layers from each other.
10. 10. Wash the bell peppers and remove the stem and seeds.
11. 11. Cut the bell peppers into large pieces of about four to five centimeters.
12. 12. Peel the garlic cloves and halve them.
13. 13. Press the garlic halves firmly with the palm of your hand.
14. 14. Wash the rosemary and shake it dry.
15. 15. Place the bell pepper pieces, onion layers, and one garlic half into a baking dish.
16. 16. Add the rosemary, salt, pepper, sugar, and two tablespoons of olive oil.
17. 17. Mix the vegetables and spices well together.
18. 18. Place the chicken thighs on top of the seasoned vegetables.
19. 19. Place the baking dish in the upper third of the oven.
20. 20. Bake the dish for about 25 minutes until the meat is golden brown.
21. 21. Wash the potatoes under running water.
22. 22. Peel the potatoes completely.
23. 23. Cut the potatoes into large cubes of about two centimeters.
24. 24. Place the potato cubes and the second garlic half into a pot.
25. 25. Cover the vegetables with salted water.
26. 26. Bring the water to a boil.
27. 27. Cook the potatoes over medium heat for about 15 minutes.
28. 28. Check if the potatoes are easily pierceable with a fork.
29. 29. Wash the thyme and shake it dry.
30. 30. Strip the thyme leaves from the stems.
31. 31. Chop the thyme leaves very finely.
32. 32. Drain the cooked potatoes in a colander.
33. 33. Return the potatoes to the hot pot.
34. 34. Remove the cooked garlic clove from the pot.
35. 35. Add milk and butter to the mashed potatoes.
36. 36. Mash everything with a potato masher or a fork until creamy.
37. 37. Stir the parmesan and chopped thyme leaves into the mashed potatoes.
38. 38. Season the mashed potatoes finally with salt and pepper.
39. 39. Keep the mashed potatoes covered and warm.
40. 40. Take the baking dish out of the oven.
41. 41. Remove the rosemary and the garlic half from the dish.
42. 42. Distribute the chicken thighs and the braised vegetables onto the plates.
43. 43. Add a large spoonful of parmesan mashed potatoes.
44. 44. Drizzle the cooking juices from the baking dish over the food.
45. 45. Enjoy your meal!

Nutrition per serving

• kcal: 636
• Protein: 42 g · Fett/Fat: 34 g · Carbs: 44 g