Garlic Butter Chicken with Parisian Potatoes

Ingredients

• 600 g Boneless chicken thighs (Cut into medium-sized pieces)
• 150 g Unsalted butter (or lightly salted butter) (At room temperature for mixing)
• 8 pcs Garlic cloves (Peeled and finely chopped)
• 2 c. à soupe Fresh flat‑leaf parsley (Coarsely chopped)
• 600 g Parisian potatoes (Small, washed, no need to peel)
• 1 c. à café Salt (For cooking water and seasoning)
• ½ c. à café Ground black pepper (Adjust to taste)
• 30 ml Cognac (or brandy) (Optional, adds depth)

Instructions

1. Prepare the garlic butter

   In the blender bowl, add the softened butter, the chopped garlic cloves, and the parsley. Blend for 30 seconds until a smooth paste forms.

   Time: PT15M

2. Form the butter balls

   Using an ice‑cream scoop, scoop portions of garlic butter and roll into balls about 2 cm in diameter. Place them on a sheet‑pan lined with parchment paper.

   Time: PT10M

3. Freeze the balls

   Put the tray in the freezer for at least 30 minutes until the balls are firm.

   Time: PT30M

4. Cook the Parisian potatoes

   Place the potatoes in a saucepan, cover with cold water, add 1 tsp salt and bring to a boil. Reduce heat and simmer for 30 minutes until tender.

   Time: PT30M

   Temperature: 100°C

5. Brown the potatoes

   Drain the potatoes, pat dry on a towel. Heat a skillet over medium‑high heat (≈140°C), add 20 g butter, then the potatoes. Turn frequently for 7 minutes until golden and slightly crisp.

   Time: PT7M

   Temperature: 140°C

6. Sear the chicken

   Season the chicken pieces with salt and pepper. Heat the skillet over high heat (≈200°C), add 30 g butter and sear the chicken for 5 minutes, skin side down, until a nice color develops.

   Time: PT5M

   Temperature: 200°C

7. Finish cooking in the oven

   Preheat the oven to 200°C. Transfer the skillet (or place the chicken on a sheet‑pan) and bake for 15 minutes. Add a garlic butter ball to each piece 2 minutes before the end so it melts.

   Time: PT15M

   Temperature: 200°C

8. Plating

   Arrange the chicken pieces on plates, add the golden Parisian potatoes, drizzle with any remaining melted garlic butter and sprinkle with a little fresh parsley.

   Time: PT5M

Nutrition Facts

Calories

1100

Protein

90 g

Carbohydrates

60 g

Fat

90 g

Fiber

4 g