Prepared some boneless chicken thighs topped with an onion gravy and mash for our staff supper the other day.
I often make mash for our staff supper as we have trimmings of potatoes leftover from a dish we make at the bar. This mash is made with planta and seasoned with chicken powder.
The onion gravy is simply onions and drippings from the pan coming from the roast chicken. The chicken is simply marinated for 20 minutes at room temperature with soy sauce, oyster sauce, and black pepper then roasted in a 180 degree oven for 10 minutes. I then add the drippings to the onions that have been sauteeing until soften. You could marinade the chicken overnight but 20 minutes would do and it turned out really flavorful and tasty.
Mash was so creamy and velvety and paired to well with the chicken. The sauce tied everything together, making it a really delicious!
Simple and satisfying!
