Thighs with natural potatoes and béchamel sauce

Chicken Thighs with Natural Potatoes and Bechamel Sauce

If you want to add a touch of flavor to your kitchen, then the recipe for chicken thighs with natural potatoes and bechamel sauce is the perfect choice! This delicious combination will not only delight your taste buds but will also bring a sense of indulgence to your table. Let's start the culinary adventure!

Preparation time: 20 minutes
Baking time: 60 minutes
Total time: 80 minutes
Servings: 4

Ingredients:

For the thighs:
- 2 chicken thighs (you can also use free-range chicken for a more intense flavor)
- 1 tablespoon of mustard (preferably Dijon mustard for a richer aroma)
- 1 tablespoon of sweet paprika (or smoked, if you want an extra flavor)
- Pepper, salt, thyme, basil (your favorite spices)
- ½ head of garlic (for an unmistakable aroma)
- 1 glass of water (to maintain moisture during baking)

For the bechamel sauce:
- 50 g butter or margarine
- 50 g flour
- Salt and pepper (to taste)
- 1 liter of milk (you can use skimmed or whole milk, depending on your preferences)

For the natural potatoes:
- 1 kg of potatoes (choose suitable potatoes for boiling, such as yellow ones)
- Salt (for boiling)

Preparation:

1. Preparing the thighs:
Start by washing the chicken thighs well under cold running water and cleaning them of any impurities. In a bowl, combine the mustard, sweet paprika, crushed garlic, salt, pepper, thyme, and basil. Mix well until you obtain a smooth paste. This marinade will give the thighs a special flavor.

2. Coating the thighs:
Using a kitchen brush or your hands (don’t forget gloves!), coat the thighs with the spice mixture. Make sure each thigh is evenly covered. This step is essential for allowing the flavors to penetrate the meat.

3. Baking the thighs:
Place the thighs in a baking tray, add the glass of water to the tray to maintain moisture, and cover the tray with aluminum foil. Place the tray in a preheated oven at 180°C and let them bake for 45 minutes. After this time, remove the foil and let the thighs brown for another 15 minutes.

4. Preparing the bechamel sauce:
In a saucepan, melt the butter over low heat. Once melted, add the flour all at once and mix vigorously with a whisk or spatula to avoid lumps. This process is called "roux" and is the base of our bechamel sauce. Add salt and pepper to taste.

5. Adding the milk:
Start pouring the milk gradually, stirring constantly to homogenize the mixture. Let the sauce simmer over low heat, stirring occasionally, until it reaches a creamy consistency. The longer it simmers, the smoother it will be. If desired, you can add finely chopped garlic or mushrooms for extra flavor.

6. Preparing the natural potatoes:
While the thighs are baking and the sauce is being prepared, wash the potatoes well and boil them in a pot of salted water. Let them boil until tender (about 20-30 minutes, depending on their size). Once boiled, drain them and you can add a little butter and freshly chopped parsley for extra flavor.

Serving suggestion:
Serve the chicken thighs with a generous drizzle of bechamel sauce on top and alongside the natural potatoes. You can add a fresh green salad or grilled vegetables to complete the meal.

Personalized variant:
If you want to enrich the bechamel sauce, you can try adding grated cheese (such as Parmesan or mozzarella) in the last minutes of cooking. This variant will turn the sauce into an even creamier delight.

Frequently asked questions:

1. Can I use other types of meat?
Sure! This recipe also works with chicken breast or even pork. Adjust the cooking time depending on the type of meat chosen.

2. How can I make the bechamel sauce easier?
You can use warm milk instead of cold, which will help it to homogenize faster. Additionally, you can add spices like nutmeg for a special touch.

3. What are the alternatives for natural potatoes?
If you want an easier option, you can opt for mashed potatoes or baked potatoes. Also, steamed vegetables can be a healthy and tasty option.

Nutritional benefits:
Chicken thighs are an excellent source of protein, while the bechamel sauce adds calcium due to the milk. Natural potatoes are a good source of complex carbohydrates and fiber, contributing to a balanced diet.

Calories:
A serving of chicken thighs with natural potatoes and bechamel sauce contains approximately 600-700 calories, depending on the ingredients and quantities used.

This dish is sure to bring smiles to the faces of your loved ones! Enjoy every moment spent in the kitchen and don’t forget to let your imagination run wild. Bon appétit!

 Ingredients: 2 chicken thighs, 1 tablespoon mustard, 1 tablespoon sweet paprika, pepper, salt, thyme, basil, 1/2 head of garlic. For the sauce you need: 50g butter or margarine, 50g flour, salt, pepper, 1 liter of milk.

 Tags:  chicken thighs natural potatoes sauce