It's so delicious that I cook it almost every day❗ Incredible chicken and potato recipe!

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free, while margarine is often cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water with seasoning is cost-effective.

Add olive oil to a large skillet over medium-high heat.

Add onion to the pan and sauté until soft.

Chop 3 potatoes and add to the skillet.

Season with salt, black pepper, and red pepper.

Add 3 chicken breasts to the skillet and season with salt and black pepper.

Cook the chicken for about 4-5 minutes on each side until golden brown.

Transfer the chicken to a plate and set aside.

In the same skillet, add 1 tbsp butter and 3 cloves of garlic, sauté for 30 seconds until fragrant.

Add 1 shallot and sauté until translucent, about 3 minutes.

Add 1/2 cup (170 ml) chicken broth or warm water and juice of half a lemon.

Stir in 1/2 cup (170 ml) whipped cream, 1/2 tsp nutmeg, and a pinch of salt, cooking for 2-3 minutes.

Return the chicken to the skillet and cover, simmering over low heat for 5-10 minutes.

In a separate pot, bring water to boil and add 7 oz (200 g) wide egg noodles, cooking al-dente for about 6 minutes.

Drain the noodles and stir in 1 tbsp butter and a pinch of salt.

In another skillet, heat 2 tbsp olive oil and add 4 chicken thighs with skin and bone, seasoning with salt and black pepper.

Cook for about 5-7 minutes until golden and crispy, then flip and brown the other side for 2-3 minutes.

Transfer the chicken thighs to a plate and repeat with 5 drumsticks, searing evenly on all sides.

Add 2 shallots to the same skillet and sauté for about 3 minutes until tender.

Pour in 1 cup (256 ml) of dry white wine and let it simmer until the alcohol evaporates.

Add 1/2 cup (120 ml) chicken stock, thyme, and a bay leaf, returning the chicken to the skillet along with any accumulated juices.

Cover and let it gently simmer for 20 minutes.

Transfer the chicken to a platter and stir in 4 tablespoons of crème fraîche and 1 tablespoon of whole-grain mustard, simmering for 3-5 minutes until the sauce thickens slightly.

Return the chicken to the pan, spoon the sauce over it, and garnish with fresh parsley.

In a large pot, place 2 lb (1 kg) of chopped potatoes with 1 tbsp of salt, bring to a boil, then reduce heat and simmer for 17 minutes until soft.

Drain the potatoes and mash with 2 tablespoons of butter and 1/3 cup (80 ml) of milk until smooth.

Cooking Techniques

Equipment Needed

Spice Level: