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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Paris Chicken

1.0

4-5 skin on, boneless chicken thighs (enough to lay in a single layer in an air fryer tin- about 500 grams)

1 tbsp Dijon mustard

1 tbsp vegan fish sauce (I use Vincent Vegetarian Food)

1 tsp Knoor chicken seasoning powder (Chicken stock powder is an ok substitute)

2 large cloves garlic, crushed

1 tbsp thyme leaves

¼ tsp freshly ground white pepper

½ tsp salt

2 tbsp olive oil

1 kg peeled baby potatoes

2 tbsp olive oil

2 large pinches of salt

40 grams butter, softened

Thoroughly mix all marinade ingredients (except chicken) together in a large bowl.
Add chicken thighs and combine well in marinade. Marinade for least 30 minutes and up to one day, covered in the fridge.
Preheat air fryer to 200 degrees.
In a bowl, mix the potatoes with the olive oil and salt, then add to air fryer basket and cook for 10 minutes.
Remove potatoes from the air fryer basket, and place into an even layer in the bottom of an air fryer cake pan.
Layer the chicken thighs over the top of the potatoes, skin side up, and cook for 10 minutes at 200.C.
Turn thighs over so the skin side is down, cook for another 10 minutes at 200.C.
Turn thighs again so skin side is up, brush with butter and cook at 180 for another 7 minutes. Allow to rest for 10 minutes before serving.
To serve, remove the chicken thighs and slice. Add potatoes to a large dish and top with sliced chicken, spooning over all of the cooking juices from the bottom of the air fryer cake pan. Serve with a bright, acidic green salad, or some blanched green beans.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇫🇷French

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created last week

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