Name: Chicken Thighs Stewed with Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 700 g chicken thighs; 500 g potatoes; 1 piece onions; 200 ml white wine; 50 g tomato paste; 1 q.b. rosemary; 350 ml water; 2 tbsp extra virgin olive oil; 1 q.b. fine salt

Description

I love preparing this classic of Italian cuisine with my Thermomix®! Chicken thighs stewed with potatoes are a comforting and flavorful dish, perfect for a family dinner. The tender meat and soft potatoes melt into a rich and tasty sauce. The preparation is simple and quick, ideal when you have little time but do not want to give up the taste. A dish that warms the heart, especially on cooler days. It can be enriched with a pinch of chilli for an extra touch. Enjoy your meal!

Ingredients (9 ingredients)

700 g chicken thighs

500 g potatoes

1 piece onions

200 ml white wine

50 g tomato paste

1 q.b. rosemary

350 ml water

2 tbsp extra virgin olive oil

1 q.b. fine salt

Preparation (7 steps)

Preparation of the vegetables

Thermomix® Setting

3 sec/Speed 5

Peel the potatoes and cut them into pieces of about 2-3 cm. Insert the onion into the bowl and chop for 3 Sec./level 5.

Sauté

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 2 tablespoons of extra virgin olive oil, fine salt and rosemary to the bowl. Sauté for 3 Min./120°C/level 1.

180

Brown the chicken

Remove the sauté from the bowl and set aside. In a pan, brown the chicken thighs over high heat on all sides until golden brown. This step is not performed in the Thermomix.

Addition of potatoes

Thermomix® Setting

3 min/248°F/Speed 1 120

Add the potatoes to the bowl together with the sauté. Sauté for 3 Min./120°C/level 1.

180

Deglaze with wine

Thermomix® Setting

3 min/Varoma/Speed 1 Varoma

Pour 200 ml of white wine into the bowl and cook for 3 Min./Varoma/level 1 without the measuring cup to evaporate the alcohol.

180

Addition of tomato paste and water

Add 50 g of tomato paste and 350 ml of water to the bowl.

Cooking the chicken

Thermomix® Setting

30 min/212°F/Speed 1/Linkslauf 100 Reverse

Add the browned chicken thighs to the bowl. Cook for 30 Min./100°C/level 1/Linkslauf. If the sauce reduces too much, add a little water.

1800

Finished cooking? Great! 🎉

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About this recipe

Chicken thighs stewed with potatoes are a timeless classic of Italian cuisine, a dish that takes me back in time, to Sunday lunches with the family. I remember my grandmother, with her hands floured and a smile on her lips, preparing this dish with love and dedication. The scent that spread throughout the house was unmistakable, an invitation to sit at the table and share a moment of joy and conviviality. The simplicity of this dish is its strength. Chicken thighs, with their tender and flavorful meat, are the main ingredient. The potatoes, cut into chunks, absorb the sauce and become soft and creamy. The onion, finely chopped, gives sweetness and aroma to the sauté. The white wine, with its acidity, fades the chicken and creates a rich and aromatic cooking base. The tomato paste, with its intense flavor, colors the sauce and makes it even tastier. The rosemary, with its unmistakable aroma, adds an aromatic note that goes perfectly with chicken and potatoes. To prepare this dish with the Thermomix®, it is important to follow some precautions. First of all, it is essential to brown the chicken thighs in a pan before adding them to the bowl. This step allows you to seal the juices of the meat and obtain a more flavorful result. During cooking in the Thermomix®, it is important to check the consistency of the sauce and, if necessary, add a little water to prevent it from shrinking too much. The Linkslauf (reverse rotation) function is essential for not chopping the chicken and potatoes during cooking. This dish lends itself to several variations. For a vegetarian or vegan version, you can replace the chicken thighs with porcini mushrooms or seitan. You can add other vegetables, such as carrots, celery or peas. For a spicier touch, you can add a pinch of chilli. Instead of rosemary, you can use other aromatic herbs, such as thyme, sage or oregano. Chicken thighs stewed with potatoes are served hot, accompanied by homemade bread to dip into the sauce. They can be combined with a side dish of fresh vegetables, such as salad or sautéed spinach. A glass of full-bodied red wine will enhance the flavor of the dish. The dish can be stored in the refrigerator for a maximum of two days. It can also be frozen, but it is advisable to thaw it slowly in the refrigerator before reheating it. To prepare the dish in advance, you can brown the chicken thighs and prepare the sauté the day before. The next day, you can complete the cooking in the Thermomix®.