Ingredients:
For the Chicken:
– 4-6 bone-in, skin-on chicken thighs
– Salt and black pepper to taste
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 cup heavy cream
– 1 tablespoon Dijon mustard
– 1 teaspoon dried thyme
– Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
– 4 large potatoes, peeled and cut into chunks
– 1/2 cup milk
– 4 tablespoons butter
– Salt and pepper to taste
Instructions:
Mashed Potatoes:*
- Boil Potatoes: Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until potatoes are tender, about 15-20 minutes.
- Mash: Drain the potatoes and return them to the pot. Add the milk and butter, and mash until smooth. Season with salt and pepper to taste. Keep warm.
Chicken:
- Prepare Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
- Sear Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is golden and crispy, about 5-7 minutes. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
- Make Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Add the chicken broth, heavy cream, Dijon mustard, and dried thyme. Stir to combine and bring to a simmer.
- Cook Chicken in Sauce: Return the chicken thighs to the skillet, skin-side up. Reduce the heat to medium-low and simmer until the chicken is cooked through and the sauce has thickened, about 15-20 minutes.
- Garnish: Sprinkle with fresh chopped parsley.
Serve:
- Plate the Dish: Place a generous serving of mashed potatoes on each plate. Top with the chicken thighs and spoon the savory sauce over the top.
- Garnish and Enjoy: Garnish with additional fresh parsley if desired. Serve immediately and enjoy your delicious meal!
This recipe should give you a rich and flavorful chicken dish similar to the one in the image. Enjoy your cooking!
Enjoy!