Chicken and thyme burgers, creamy coleslaw, crispy potatoes
Thyme flavored chicken thighs, creamy coleslaw and halved Fingerling potatoes cooked to perfection.
IngredientsRecipe for 4 persons
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
Preheat your four at 425 °F
Cut the Fingerling potatoes in half lengthwise. Finely chop the chives. Crush the garlic. Finely slice the cabbage with the help of a food processor or by hand.
In a hot skillet with oil, sear the chicken on both sides for 4-5 minutes.
Transfer the chicken to a baking sheet, cover with the thyme and then season to taste with salt and pepper.
Either cut the cabbage by hand or pass it through the food processor until you reach the desired size. Set aside in a large mixing bowl. Make the sauce by combining the rest of the ingredients and then pour the sauce on top of the cabbage and mix well.
In a pot, warm the butter and oil. Place the potatoes flesh side down and let them turn to a nice golden brown, then add the garlic and chopped onions. Transfer the pot to the oven for 20-25 minutes.
Toast you burger buns. Place the baking sheet with the chicken in the oven for 5 minutes, until nice and hot. Place some coleslaw on one of the sides of the buns and then top with the chicken, then place another helping of coleslaw. Finish off the dish by topping your burger with the other half bun and garnish with some potatoes on the side.
You can substitute chicken with almost any other white meat.