Chicken with Potatoes in a Multicooker

1. 1 Chicken thighspack 900 g ≈ $3.81 170 g
2. 2 Potatoes≈ $2.15 per kg 250 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 30 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Paprika 1 g
8. 8 Sunflower oil 8 ml
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: wash the thighs, peel the onion⁴ and carrot³; dice the onion finely, carrot into 1 cm cubes, peel the potatoes² and cut into large chunks about 4 cm; peel and finely chop the garlic⁶; grease the multicooker insert with a small amount of oil.

2. Frying: on Fry mode, fry the thighs for 8 minutes until golden; then remove them from the bottom of the insert.

3. Add vegetables: to the thighs add the chopped onion⁴ and carrot³, fry on Fry mode for 4–5 minutes until the onion base is soft, stirring to prevent sticking.

4. Combine ingredients: return the chicken¹ to the insert, add the potatoes² in large chunks, sour⁵ cream, garlic⁶, paprika, salt to taste and pour in 100 ml of water; mix until the sauce is evenly distributed.

5. Simmer: switch to Stew mode for 45 minutes, lid closed; check for doneness by the tenderness of the potatoes² and juiciness of the chicken¹.

6. Serving: serve hot straight from the pot; garnish with herbs if desired and serve with bread or rice.

In short

• In the planner this dish is cooked for two days: reheat on day two.