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Fried chicken with pesto and fried potato

Simple and good everyday food

I love classic everyday food. It does not have to be a lot of frills and oddities - quite ordinary Swedish housekeeper is doing just fine. Like this recipe for fried chicken with pesto and fried potatoes. I usually eat fried potatoes for prunes or for breakfast. Why I don't eat it or I don't know. It is pretty good with fried potatoes, so it will be a change.



If you have some foresight, you can cook the potato before you fry it. Otherwise, you can of course roast it. I personally like best about potatoes cooked before being fried because it then gets a soft core with crispy outer casing. The best is the fried potato if cooked the day before.

Then it is able to stabilize while it is in the fridge. It also holds together better in the frying pan without falling too much. In other words, you could say that fried potatoes are the perfect leftover food. So the tip is to always cook extra lots of potatoes when you do it anyway. Store it in the fridge and fry one or two days after (it won't be potatoes every day).


Recipe with chicken

Cutting scheme ChickenFor this fried potato I serve fried chicken this time. Of course, if you prefer chicken fillet, or any other cutting detail, you take it. I really like chicken thigh fillet because it is a darker and juicier meat from the chicken. The chicken thigh fillets sit as the name suggests on the chicken thighs. It is thus the topmost part of the chicken's legs. From this, to get so-called fillet, the bone is removed. There are both chicken thigh fillets with and without skins.

Unless the meat gets a crispy surface, I usually choose chicken without skin, but the taste is like the baking. I fry the chicken in oil and spices and then in a click have cream cheese with chives taste at the end. It gives a good creaminess and good taste. Have you received oil from sun-dried tomatoes? You know where to buy canned goods? I usually use it for frying because it has such a lovely flavor. So don't throw it away but use it to roast or make a good vinegar dish.

Fried chicken with pesto and fried potato

For: 4 people

Fried potatoes:

1 kg solid potato
butter
salt, pepper, onion powder

Fried chicken:

8 chicken thigh fillets (approx. 800g)
oil for frying (preferably oil from sun-dried tomatoes)
salt, pepper, garlic powder
4 tablespoons cream cheese with chives

Accessories:

pesto of basil
fresh cucumber
fefferonis


  • Rub the potatoes clean or peel them if they are earthy and ugly in the shell. Halve the potatoes and cook for about 15 minutes. Turn off the boiling water and turn on cold water. Cut the potato into smaller pieces and then fry it in a hot pan with butter so it will surface. Season and stir occasionally so it does not burn.
  • Thaw the chicken thigh fillets if they are frozen. Put them in a frying pan with a little oil and fry on both sides until ready. Season with salt, pepper and garlic powder. Have in a few clicks cream cheese with chives at the end that may melt down.
  • Serve with pesto, fresh cucumber and something pickled that adds acid, preferably fefferonis.
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