Parmesan Chicken and Mash

A truly delicious weeknight dinner featuring garlicky parmesan sauce over crispy chicken thighs paired with a buttery mash.

By @thegoodbite

Original recipe source

Cook time: 75 minutes

Servings: 4

Ingredients

• 4 whole baking potatoes
• 4 pieces chicken thighs skin-on, bone-in
• 0 salt
• 0 black pepper
• 1 tsp extra virgin olive oil
• 1 echallion shallot thinly sliced
• 3 cloves garlic cloves crushed
• 250 ml chicken stock
• 150 ml single light cream
• 0 fresh thyme sprigs tied with butcher's twine
• 1 tsp Dijon mustard
• 30 g parmesan
• 0 fresh parsley chopped
• 30 g unsalted butter melted
• 0 salt
• 0 black pepper

Instructions

1. Preheat your oven to 400°F (200°C). Wash and prick the 4 large baking potatoes, then place them on a baking tray. Bake in the oven for 1 hour or until tender.
2. Season 4 chicken thighs with salt and pepper. Heat a tsp of extra virgin olive oil in a skillet over medium heat. Sear the chicken thighs, skin side down, until crispy and golden, about 5-7 minutes. Flip and sear the other side for 3 minutes. Transfer the thighs to a baking sheet.
3. Bake the seared chicken thighs in the preheated oven for 25-30 minutes or until cooked through.
4. In the same skillet, add the sliced shallot and crushed garlic. Sauté for 2-3 minutes until fragrant.
5. Add chicken stock, light cream, thyme sprigs, and Dijon mustard to the shallot and garlic. Bring to a simmer and cook for 5-7 minutes until slightly thickened.
6. Remove the sauce from heat and stir in the grated parmesan and chopped parsley, seasoning to taste.
7. Once the potatoes are done, scoop out the flesh and mash it with melted butter, salt, and pepper.
8. Serve the crispy chicken thighs on top of the mashed potatoes and drizzle with the parmesan sauce.