Informations supplémentaires
35 min.
|
812 kcal
|
easy
|
|
Printable version
1. Bake the potatoes
Preheat the oven to 425°F. Cut the potatoes into small cubes. Place on a baking sheet lined with baking paper. Add a drizzle of oil, half of the paprika, salt and pepper. Bake in the oven for 20-24minutes until colored.
2. Setup
Cut the mushrooms in 4. Chop the garlic and parsley.
3. Cook the chicken
Pat the chicken dry. Add the rest of the paprika, salt and pepper. Heat a drizzle of oil in a pan over medium-high heat. Cook the chicken 4-5 minutes on one side. Flip, cover and cook for 7-9 minutes over low heat.
4. Heat the sauce
Place the tomatoes in a small pot or skillet. Add salt, pepper and 1 tbsp of sugar. Heat over medium heat 5-6 minutes. Remove from the pan. Blend the sauce with a hand blender if you want or leave as is.
5. Cook the mushrooms
Wipe the pan. Add a drizzle of oil over medium high heat. Cook the mushrooms 4-5 minutes. Add the garlic and cook for 1 minute. Add the parsley and mix. Season with salt and pepper.
6. Plate your dish
Serve the chicken with the mushrooms and the potatoes topped with the tomato sauce and mayonnaise.
Bon appétit!
360gChicken Thighs
500gYellow Potato(es)
150gWhite Medium Mushroom
1unitGarlic Clove(s)
1unitFresh Italian Parsley
60mlMayonnaise
6gSmoked Paprika
0.5unitDiced Tomatoes
What you need
pans, sheet pan, cooking paper
812 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
36g
12%
fat
37g
57%
cholesterol
367mg
122%
fiber
5g
20%
protein
81g
saturated
8g
40%
sodium
1180mg
49%
sugar
8g
trans
0g