Butter-fried chicken thighs with mushrooms and root vegetable mash
From the foundersAlexander Eriksson·Founder & CEO
Tender, juicy chicken thigh fillets served with a lovely crushed potato and carrot mash and a flavourful wild mushroom sauce.
Ingredients
2 servings
- 500 gchicken thigh fillet
- 400 gpotatoes
- 2 stcarrot
- 150 gmushrooms
- 2 dlcrème fraîche
- 2 stshallots
- 30 gbutter
- 1.5 mskchicken stock
- 2 mskfresh thyme
- 1 mskfreshly squeezed lemon juice
How to make it
- 1
Peel the potatoes and carrots and cut into smaller pieces. Boil in lightly salted water until soft, about 15 minutes.
- 2
Slice the mushrooms and finely chop the shallots.
- 3
Heat half the butter in a frying pan. Season the chicken thigh fillets with salt and pepper and fry over a medium-high heat for about 6 minutes per side until nicely browned and cooked through. Baste with the butter as they cook. Remove the chicken and leave to rest.
- 4
Sauté the mushrooms and shallots in the same pan for 3–4 minutes. Add the chicken stock, crème fraîche and thyme. Simmer for 5 minutes to reduce. Season with lemon juice, salt and pepper.
- 5
Drain the root vegetables. Add the rest of the butter and roughly crush with a potato masher. Season with salt and pepper.
- 6
Serve the butter-fried chicken with the root vegetable mash and mushroom sauce.
Kitchen tips
- Leave the chicken out at room temperature for 15 minutes before cooking for a better sear.
- Basting the chicken with the melted butter while frying keeps the meat extra juicy.
AI-generated content. Always verify ingredients and allergen information yourself.
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