Description
A comforting dish featuring tender chicken thighs simmered in a rich, creamy herb sauce, served with sweet caramelized carrots and fluffy mashed potatoes.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups fresh carrots, peeled and sliced
- 4 Yukon Gold potatoes, peeled and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh parsley
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 onion, chopped
- Salt and pepper, to taste
Instructions
- Pat chicken thighs dry and season with salt, pepper, and herbs.
- Heat oil in a skillet over medium-high heat and sear chicken thighs skin-side down for 6-7 minutes until golden brown. Flip and cook for another 5 minutes.
- Remove chicken and set aside. In the same pan, cook onions until transparent, add garlic and herbs, then pour in chicken broth and cream. Simmer, scraping up any bits from the pan.
- Return chicken to the pan and simmer for another 20-25 minutes.
- Meanwhile, boil or steam carrots until tender, then sauté with butter, sugar, salt, and pepper until caramelized.
- In a separate pot, boil chopped potatoes until fork-tender. Drain and mash with butter, cream, salt, and pepper until smooth.
- Plate mashed potatoes, top with chicken and sauce, and arrange carrots around the plate.
Notes
For extra flavor, marinate the chicken thighs in herbs and garlic for a few hours before cooking. This dish can be made a day in advance and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg