INGREDIENTS (4-6 people):
2.5kg of potatoes.
6 chicken thighs (de-boned with no skin)
150 ml of milk
1 large onion (or 2 small)
salt & pepper & olive oil
FOR THE SAUCE:
Smoked pancetta or bacon
1 onion (chopped)
3 tbs of creme fraiche
handful of parsley (chopped)
Heat the pan with the olive oil. Season chicken thighs with salt and pepper to taste. Cook them on medium heat for 2-3 min on each side or until almost cooked and move them to the baking dish and place evenly.
Pre-heat the oven to 180C. Peel potatoes & onions and grate them with a fine grater or use food processor with the grater attached to it (or you can use juicer to separate potato juice from the potato itself. Mix them together afterwards. This way you can avoid long and tiring grating procedure). Add some salt & pepper to the potato mixture then some lemon juice which will stop your potato mixture to become brown . Heat a small pot with milk until its almost boiling and add to the potatoes. It helps to keep the potato pie soft when cooked. Mix well and transfer mixture into the baking dish with the chicken. Just pour over the chicken and put the dish into the oven for 1 hour. After 1 hour in the oven start checking if mixture is fully cooked. Take the toothpick and if toothpick comes out clean that means it’s done and the crust has to be dark brown colour.Remove from the oven and let it sit for about 10 min. Then slice into portions.
While potatoes are cooking and almost done , prepare the sauce to go with it. Chop some pancetta or bacon slices in cubes. The same has to be done with the onion. Add pancetta to the pan on medium heat and let all the fat to come out, add onions and cook it on low to medium heat for about 10 min or until onions are transparent and pancetta is crispy. Take the pan off the stove and add creme fraiche and chopped parsley.
Add a portion of “Kugelis” to the plate and pour over the sauce.