Ingredients
Scale
- 1 bone-in, skin-on chicken thigh
- 1 tbsp olive oil or butter
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tsp Dijon mustard
- 1 tsp dried herbs (thyme, parsley)
- Salt & pepper to taste
- Chopped fresh parsley (for garnish)
- 2 medium potatoes, peeled & cubed
- 2 tbsp butter
- 2 tbsp milk or cream
- 3-4 whole carrots, peeled
- 1 tsp olive oil or butter
- Pinch of salt & dried parsley
Instructions
- Season the chicken thigh generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until golden brown. Flip the chicken over and cook through until no longer pink in the center. Remove from the skillet and set aside.
- In the same skillet used for cooking the chicken, pour in chicken broth to deglaze, scraping up any bits stuck to the bottom. Stir in heavy cream, Dijon mustard, dried herbs, salt, and pepper. Allow it to simmer for about 4-5 minutes until it thickens slightly. Return the cooked chicken to the pan and coat it well with the sauce.
- In a pot of boiling water, add cubed potatoes and cook until they are soft when pierced with a fork (about 15 minutes). Drain them well. In a bowl, mash together cooked potatoes with butter, milk (or cream), salt, and pepper until you achieve a smooth texture.
- Boil or steam peeled carrots until they are fork-tender (approximately 8-10 minutes). Drain well and return them to a hot pan with olive oil or butter. Toss in a pinch of salt and dried parsley for flavor while mixing them around until they are glossy.
- On each plate, serve a generous scoop of mashed potatoes next to glazed carrots. Position the herb-cream chicken on top of everything with an ample drizzle of sauce. Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 650
- Sugar: 6g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 140mg