Description
A delicious and creamy chicken dish served with mashed potatoes and fresh herbs.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 4 carrots, peeled and chopped
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter
- 4 medium Yukon gold potatoes, peeled and cubed
- Salt, to taste
- Black pepper, to taste
Instructions
- Pat the chicken thighs dry and season with salt and pepper. Heat oil in a large skillet and sear the thighs, skin-side down, until golden and crisp. Flip and cook for a few more minutes, then remove and set aside.
- In the same skillet, melt butter and sauté the minced garlic until fragrant. Add chopped carrots and cook for 5 minutes to begin softening.
- Pour in the chicken broth and bring to a simmer. Stir in heavy cream, thyme, and a pinch of salt. Return chicken thighs to the pan and simmer gently until cooked through and carrots are tender.
- While the chicken cooks, boil the potatoes in salted water until fork-tender. Drain, then mash with butter and a splash of cream or milk. Season to taste with salt.
- To serve, spoon mashed potatoes onto plates, top with chicken and carrots, and drizzle with the creamy herb sauce. Finish with a sprinkle of chopped parsley.
Notes
- For a healthier version, you can use skinless chicken thighs.
- Feel free to add other vegetables to the dish, such as peas or green beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with mashed potatoes
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg