Poulet au four avec purée de pois



  • Black pepper (1 pinch)
  • Salt (1 pinch)
  • Cream (2 Tablespoons)
  • Thyme (1 pinch)
  • Mushrooms (10 pcs)
  • Potatoes (2 Pieces)
  • Chills Powder (1 pinch)
  • Oven Bag (1 Piece)
  • Chicken Leg (6 Pieces)
  • Butter (1 tablespoon)
  • Olive oil (4 Tablespoons)
  • Onion (1 Piece)
  • Pea (2 Bowls)


Potatoes and onions are peeled and cut into large pieces.

Put 2-3 spoons of olive oil and spices on a plate and mix.

Chicken thighs, potatoes and onions are added to the olive oil mixture. Care is taken to come to all sides.

A baking bag is very lightly floured.

All materials are placed in the bag. The mouth of the bag is tightly closed. The bag is perforated in several places.

Bake in the oven at 200 ( 392) degrees for 40-45 minutes.

Puree;

Half an onion is finely chopped.

Mushrooms are cleaned and cut into thin slices.

Put olive oil in a pan. Onions are added. Cook on medium heat until the onions turn pink. In the meantime, the spicy olive oil used for chicken is added and mixed.

Mushrooms are added. It is cooked for 3-4 minutes.

Add the peas and mix. It is cooked with the lid closed until the water absorbs. Cream is added before being removed from the stove.

The mixture is mashed. Butter is added.

It is served hot together.

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