Informations supplémentaires
40 min.
|
537 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion, the garlic and the parsley. Cut the carrot into cubes. Slice the mushrooms and the Brussels sprouts. Peel and cut the potatoes into cubes.
2. Make the mashed potatoes
Place the potatoes in a pot and cover with water. Bring to a boil and simmer 10-15 minutes until tender. Drain and mash with 1 tbsp. butter and a little milk. Season with salt and pepper and keep warm.
3. Cook the chicken
Season the chicken thighs with salt and pepper. In a skillet over medium-high heat, add a drizzle of olive oil. Cook the chicken 2-3 minutes on each side. Remove and reserve.
4. Assemble and simmer
In the same pan, add the carrots and the onions and cook for 5-6 minutes. Add the mushrooms and cook for another 2-3 minutes. Add the tomatoes, the olives and the spices. Return the chicken, lower the heat, cover and simmer for 15-20 minutes.
5. Make the Brussels sprouts
In a pan over medium-high heat, add a drizzle of olive oil. Add the Brussels sprouts and cook for 4-5 minutes. Add 1 tbsp of butter and the garlic, season with salt and pepper and cook for another 2-3 minutes.
6. Plate your dish
Serve the chicken with the mashed potatoes and the Brussels sprouts. Garnish with the parsley. Bon appétit!
360gChicken Thighs
300gYellow Potato(es)
1unitGarlic Clove(s)
6unitBrussels Sprouts
1unitOrganic Nantes carrot (s)
1unitYellow Onion(s)
100gCremini Mushrooms
1unitDiced Tomatoes
30mlBlack Olives
1unitFresh Italian Parsley
15mlSpice Mix(dried oregano,dried thym,chili flakes)
What you need
Pans, pot, strainer.
537 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
57g
19%
fat
21g
32%
cholesterol
148mg
49%
fiber
9g
36%
protein
34g
saturated
9g
45%
sodium
682mg
28%
sugar
14g
trans
1g