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MAPLE, GARLIC, AND BALSAMIC VINEGAR CHICKEN WITH MASHED POTATOES

COLLABO RECETTE COOP POULET ERABLE AIL ET VINAIGRE BALSAMIQUE SUR PUREE DE POMME DE TERRE
Thighs Stews and braises Oven In advance Thanksgiving Winter season Marinades Holiday season Maple season
2-4 Portions
12h and more Brining
15 min Prepping
2h Cooking
Recipe Easy

Ingredients

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  • 4 carrots
  • 1 onion
  • 1/2 cup dried tomatoes
  • 1 cup chicken broth
  • Rosemary, to taste

MARINADE

  • 1/2 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 3 tbsp. olive oil
  • 1 tbsp. minced garlic
  • 5 ml corn starch in 125 ml water

MASHED POTATOES

  • 6 Yukon Gold potatoes, peeled and diced
  • 125 ml butter
  • 125 ml water
  • Salt and pepper, to taste
  • Italian parsley leaves

Directions

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Chicken and sides

  1. Combine all marinade ingredients.
  2. Marinate chicken thighs for as long as desired (up to 2 days).
  3. Place the marinated chicken thighs, carrots, onions, dried tomatoes, chicken broth and rosemary in an ovenproof dish.
  4. Put in oven preheated to 350°F. Cook for 2 hours.
  5. Mix corn starch and water. Add to sauce to thicken.

Mashed potatoes

  1. Place mashed potato ingredients in a nonstick pan and cover. Cook over medium-high heat for 20 minutes.
  2. Remove lid and mash.
  3. Add salt and pepper to taste.
  4. Serve chicken and sides. Garnish with Italian parsley leaves.