Potatoes with chicken thighs and mushrooms in a multicooker
6 servings
45 minutes
This recipe is a true gastronomic symphony of French cuisine that combines the simplicity of rustic dishes with exquisite flavor. Tender chicken thighs infused with the aroma of spices and soy sauce become the golden base of this dish. Potatoes, carrots, and onions add richness and textural variety, while mushrooms contribute a refined mushroom note. The mixture of ketchup and mayonnaise transforms ordinary potatoes into a delicate creamy harmony, soaking each piece in rich sauce. The dish is prepared in a multicooker, which helps retain the juiciness of the meat and reveal all the aromas of the ingredients. A wonderful option for a cozy family dinner or warm friendly gathering – serve with fresh herbs and a glass of white wine for complete enjoyment!
1
We wash the chicken legs, drizzle with soy sauce, and rub with salt and seasoning. It's best to marinate for an hour at room temperature.
- Soy sauce: 25 ml
- Salt: 20 g
- Chicken seasoning: 5 g
2
Pour vegetable oil into the multicooker and place the chicken thighs at the bottom of the bowl.
- Chicken thighs: 600 g
3
Mix the potatoes with carrots and onions, add a little salt, and place half on top of the chicken thighs.
- Potato: 1200 g
- Carrot: 100 g
- Onion: 100 g
- Salt: 20 g
4
We place mushrooms on the potatoes.
- Button mushrooms: 150 g
5
We place the remaining potatoes on top of the mushrooms.
- Potato: 1200 g
6
Mix 1 tablespoon of 'Ketcha' sauce with 2 tablespoons of mayonnaise in a glass of water. Carefully pour this mixture over the potatoes.
- Ketchup: 25 g
- Mayonnaise: 50 g
7
Cook chicken legs with potatoes in the multicooker on the 'Baking' mode for 40-45 minutes. After 25 minutes, stir the contents of the bowl as the meat will start to brown. Stir again after another 10 minutes.
8
After the multicooker signals, you can start tasting in good company.
