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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Grilled chicken thigh topped with mash potato and baked. Served with bread and gravy. Serves 2 Ingredients:
4 garlic cloves, diced |
1 medium white onion, diced |
2 cm fresh ginger, mashed |
1/4 cup carrot, diced |
1/4 cup peas |
1/4 cup corn |
2 tablespoons olive oil |
1 tablespoon garlic butter, melted |
2 -3 pieces potatoes |
3 pieces chicken thighs, chopped into 3 cm chunks |
1 cup white wine |
1 1/2 cups chicken stock |
1 dash salt |
1 dash pepper |
Directions:
1. Fry the chicken chunks with the olive oil till it browns.
2. Remove chicken chunks.
3. Fry the garlic, onions, peas, corn, carrots for about 5 minutes.
4. Add white wine to deglaze.
5. Add chicken chunks and stock till it covers the chicken slightly.
6. Add salt and pepper.
7. Let it simmer till stock reduces.
8. Once reduced, scoop the chicken chunks and vegetables into a baking dish just big enough, save some gravy.
9. Boil the potatoes, mash it with some melted garlic butter.
10. Spread the mash potato over the chicken evenly like you would for a cottage pie.
11. Bake at 200°C for about 8 to 10 minutes till potato starts browning.
12. Serve with any kind of bread.
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