Chicken thighs with mashed potatoes, peas and onions à la Didi

Ingredients for 2 servings:

• 2 chicken legs
• 2 tsp chicken seasoning
• 500 g potatoes, floury
• 200 g peas, from the can
• 4 m.-sized onion(s)
• 100 ml milk
• 50 g butter
• 3 tsp salt
• 1 tsp pepper
• 1 pinch of nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the potatoes, cut them into small cubes, and place them in water to prevent them from browning. Wash the potato cubes and boil them in a pot of well-salted water for about 30 minutes. Season the chicken thighs. Peel the onion and cut them into small cubes. Brown the chicken thighs all over in a pan with oil. Remove the chicken thighs from the pan and sauté the diced onion in the same pan until translucent. Add the chicken thighs back in and finish frying with the onions. Bring the peas to a boil in another pot. Drain the potato cubes and mash them with the milk and butter. Stir in the peas and season with pepper, salt, and nutmeg. Arrange the chicken thighs with the mashed potatoes and onions and serve.