Chicken thigh roast

Name: Chicken thigh roast
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 4 pcs chicken thigh fillet; 1 pcs onion; 1 pcs carrot; 1 pcs bell pepper; 1 pcs bay leaf; 2 tbsp sour cream; 1 tbsp mustard; 1 pcs garlic; 1 tbsp wheat flour; to taste salt; to taste ground black pepper; 50 ml water; 2 tbsp vegetable oil

Chicken thigh roast prepared with vegetables and a dressing of sour cream, mustard, and garlic.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 350
Protein: 26 g
Fat: 20 g
Carbs: 16 g

Ingredients

for 4 servings

chicken thigh fillet4 pcs
onion1 pcs
carrot1 pcs
bell pepper1 pcs
bay leaf1 pcs
sour cream2 tbsp
mustard1 tbsp
garlic1 pcs
wheat flour1 tbsp
saltto taste
ground black pepperto taste
water50 ml
vegetable oil2 tbsp

Method

10 steps

Rinse, dry, and cut the chicken thigh fillet into large pieces.
Cut the onion into half-rings, the carrot into sticks, and the bell pepper into strips.
Heat vegetable oil in a deep frying pan or baking dish.
Fry the chicken until golden brown on all sides.
Add the onion, carrot, and bell pepper to the chicken. Fry, stirring, for 5-7 minutes.
For the dressing, mix the sour cream, mustard, minced garlic, flour, salt, and pepper.
Add water to the dressing and mix well until smooth.
Pour the prepared dressing over the chicken and vegetables. Add the bay leaf.
Cover the dish with a lid or foil and place in an oven preheated to 180°C for 30-40 minutes, until the chicken is cooked.
Remove the bay leaf before serving.