Chicken Thighs on Celery, Creamy Potatoes
Ingredients
Instructions
Meat
Clean and remove unwanted tendons from the meat, season thoroughly with salt and lightly season with pepper. Melt most of the butter in a pan (save a little for later) and fry the meat on all sides until golden brown.
Then remove the thighs and set aside. In the pan drippings, sauté the onion, add grated celery and sauté until light brown.
Spread the mixture into a baking dish, place the chicken sticks on top, lightly pour water over, cover tightly with foil, cover with a lid, and bake in the oven at 220°C for about 45 minutes.
Then uncover, remove the foil, brush the meat with the remaining melted butter and bake for another 15-20 minutes until golden brown, optionally adding a little more liquid if needed.
Potatoes
Peel, wash, and slice the potatoes into approximately 4mm thick slices.
Layer them slightly overlapping on a baking sheet, sprinkle with ground caraway seeds, dried rosemary, dried garlic, and a bit of ground paprika.
Bake for about 15 minutes until partially soft, then lightly drizzle with cream and bake until golden brown. Season with salt on the plate.
