Description
This recipe features succulent bone-in, skin-on chicken thighs cooked in a rich and savory garlic cream gravy, paired perfectly with creamy, cheesy mashed potatoes. The chicken is seared to golden perfection, then simmered slowly in a flavorful garlic and chicken broth-based gravy enriched with heavy cream. The mashed potatoes are buttery and loaded with cheddar cheese, making this a hearty and comforting meal ideal for family dinners.
Ingredients
Scale
For the Chicken and Garlic Gravy
- 4 bone-in, skin-on chicken thighs
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
For the Cheesy Mashed Potatoes
- 2 pounds potatoes (Yukon Gold or Russet), peeled and chopped
- ½ cup heavy cream
- ½ cup shredded cheddar cheese
- 4 tablespoons butter
- Salt and pepper, to taste
Instructions
- Season and Sear Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs generously with salt and pepper. Place the chicken skin-side down in the skillet and sear for 5-7 minutes until the skin turns golden brown. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic: Add another tablespoon of olive oil to the skillet if needed. Add minced garlic and sauté for about 30 seconds until fragrant, scraping up any browned bits from the chicken.
- Add Broth and Simmer Chicken: Pour in the chicken broth and bring the mixture to a simmer while scraping the skillet bottom to loosen browned bits. Return the chicken thighs to the skillet, cover, and reduce heat to low. Let them cook gently for 30-35 minutes until fully cooked and tender.
- Prepare the Gravy: Remove the chicken once more. Stir in 1 cup of heavy cream into the skillet and simmer for a few minutes, allowing the sauce to thicken. Adjust consistency by adding more broth if necessary. Season with additional salt and pepper as desired.
- Coat Chicken in Gravy: Return the chicken to the skillet and spoon the creamy garlic gravy over it, coating the thighs well before serving.
- Boil Potatoes: While the chicken cooks, peel and chop the potatoes into even pieces. Place them in a large pot, cover with cold water, and bring to a boil. Cook for 15-20 minutes until the potatoes are fork-tender. Drain and return the potatoes to the pot.
- Mash Potatoes: Add ½ cup heavy cream, ½ cup shredded cheddar cheese, and 4 tablespoons butter to the potatoes. Mash thoroughly until smooth, creamy, and cheesy. Season with salt and pepper to taste. For extra richness, additional cheese or cream cheese can be added.
- Serve: Plate the cheesy mashed potatoes alongside the savory chicken with garlic cream gravy. Enjoy this hearty and comforting meal hot.
Notes
- Use Yukon Gold potatoes for a creamy texture, or Russet potatoes for fluffier mash.
- Searing the chicken skin-side down first helps develop crispy skin and rich flavor.
- Adjust the gravy thickness by adding more chicken broth if it becomes too thick.
- For extra cheesy potatoes, mix in cream cheese or more shredded cheddar.
- Leftovers can be stored separately in airtight containers for 3 days in the refrigerator.
