Directions
- 1Season the small potatoes with rosemary, salt and pepper, then set them aside.
- 2Add butter to the pan and then place the chicken thighs.
- 3Cook the chicken until lightly browned on both sides.
- 4Remove the chicken from the pan and set aside.
- 5Add chopped onion and garlic to the pan.
- 6Add heavy cream and let it simmer until slightly thickened.
- 7Stir in the Dijon mustard, rosemary, salt, pepper and paprika.
- 8Add the grated Gruyère cheese and stir.
- 9Place the cooked chicken thighs in the creamy sauce.
- 10Add the cooked potatoes.
Ingredients
- 15 small potatoes
- 2 sprigs rosemary
- 1 tbsp butter
- 4 chicken thighs
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 cup onion
- 2 cloves garlic
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 0.5 cup gruyere cheese
- 1 tsp paprika
Equipment
baking dishfrying pantongswooden spoongrater
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