Description
Juicy chicken thighs simmered in a creamy herb sauce with tender carrots, served over buttery mashed potatoes for a rustic, comforting meal.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 large carrots, peeled and cut into chunks
- 2 tablespoons olive oil or butter
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1 teaspoon fresh or 1/2 teaspoon dried thyme
- 1 teaspoon fresh or 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- Chopped fresh parsley or chives for garnish
- 2 pounds Russet or Yukon Gold potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup milk or cream
Instructions
- Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, milk, salt, and pepper. Cover to keep warm.
- Season chicken thighs with salt, pepper, thyme, and rosemary.
- Heat olive oil in a skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden, 5–7 minutes per side. Remove and set aside.
- In the same pan, sauté onions and garlic in butter until soft.
- Add carrots and cook for a few minutes. Deglaze with chicken broth.
- Stir in cream and Dijon mustard. Return chicken to the pan.
- Simmer covered for 20–25 minutes until chicken is cooked through and carrots are tender.
- Uncover and simmer 5 more minutes to thicken sauce. Garnish with herbs and serve over mashed potatoes.
Notes
- Use boneless thighs for a quicker version—reduce simmer time by 5–10 minutes.
- Deglaze with white wine before adding broth for extra depth.
- Reheat mashed potatoes with butter or milk for best texture.
Nutrition
- Serving Size: 1 plate (with mash)
- Calories: 580
- Sugar: 6g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 160mg
