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Preheat the oven to 200°C/ 400°F. Wash the potatoes, place them in a baking dish or tray and bake for, 1 hour until fork tender.
Alternatively, if you don’t have time to bake the potatoes, you can bring a large saucepan of water to the boil, peel, chop, then boil the potatoes for 15-20 minutes, until fork tender, drain and leave to cool then mash. Baking then mashing has a slightly richer taste and results in a more fluffy mash!
Pat the chicken thighs dry with a kitchen bowl, then season with salt and pepper.
When the potatoes have 20-30 minutes left of baking, heat the oil in a large, deep pan, sear the chicken thighs for 5- 7 minutes, over a medium-high heat, until the skin is golden and crispy, then flip and cook for 2 to 3 minutes on the other side. Transfer the chicken thighs to a baking dish and bake for 10-15 minutes to ensure they are cooked through.
Pour or wipe away some of the cooking fats left in the pan. Reduce the heat to medium, sauté the shallot for 2 minutes, add the garlic and thyme, sauté for 2 minutes then add the stock, Dijon, cream and parsley stir to combine and let the sauce simmer for 10 minutes over a low-medium heat. Remove the thyme, stir in the parmesan, taste for seasoning and keep the sauce hot whilst you prepare the mash.
Once baked, remove the potatoes from the oven and allow them to cool for a few minutes. Slice open the potatoes, scoop out the flesh and mash them using potato ricer or a regular potato masher in a bowl. Add the butter, salt and pepper, then mix until combined.
Bring a medium saucepan of water to the boil and blanch or steam the cavolo nero for 2-3 minutes.
Serve the chicken thighs on the mash, along side the Cavolo Nero. Divide the parmesan sauce between 4 servings and drizzle over the chicken thighs.
Nutritional Info
Per serving:
Cals – 712
Carbs – 60g
Protein – 41g
Fat – 32g
Ingredients
Serves 4
- 4 large baking potatoes.
- 30g of unsalted butter - melted.
- Salt and pepper, to taste.
- 4 skin-on, bone in, chicken thighs. You can also use skinless chicken thighs or breast.
- Tsp of extra virgin olive oil.
- 1 echallion shallot - thinly sliced lengthways.
- 3 cloves of garlic - crushed.
- 250ml of chicken stock
- 150ml of single light cream.
- A few sprigs of fresh thyme - tied with butchers twine/ cooking string.
- Tsp of dijon mustard.
- A handful of fresh parsley - chopped.
- 30g of parmesan.
- Cavolo Nero - sliced.
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