Rustic Braised Chicken Thighs with Creamy Garlic Mashed Potatoes

Name: Rustic Braised Chicken Thighs with Creamy Garlic Mashed Potatoes
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pound chicken thigh (boneless, skinless); 2 tablespoon olive oil; 1 yellow onion (medium, diced); 4 clove garlic (minced); 2 carrots (large, chopped); 2 celeries (chopped); 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon smoked paprika; 1.5 teaspoon kosher salt; 0.75 teaspoon black pepper; 1.5 cup low-sodium chicken broth; 2 pound Russet potato (peeled, quartered); 0.75 cup whole milk; 4 tablespoon unsalted butter; 0.5 teaspoon garlic powder; 2 tablespoon fresh parsley (chopped)

Flavorful chicken thighs slow-cooked with aromatic vegetables until fork-tender, served alongside creamy garlic mashed potatoes for a comforting and satisfying meal.

Prep: 20 min
Cook: 5 hr
Total: 5 hr 20 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $2.63/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

2 pound chicken thigh (boneless, skinless)
2 tablespoon olive oil
1 yellow onion (medium, diced)
4 clove garlic (minced)
2 carrots (large, chopped)
2 celeries (chopped)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1.5 teaspoon kosher salt
0.75 teaspoon black pepper
1.5 cup low-sodium chicken broth
2 pound Russet potato (peeled, quartered)
0.75 cup whole milk
4 tablespoon unsalted butter
0.5 teaspoon garlic powder
2 tablespoon fresh parsley (chopped)

Instructions

Pat the chicken thighs dry and season them generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until nicely browned. This step adds flavor and color to your final dish.
While the chicken sears, add the remaining 1 tablespoon olive oil to the slow cooker insert (or directly to the pot if using a skillet that can transfer). Add the diced yellow onion, minced garlic, chopped carrots, and chopped celery. Sauté these vegetables in the skillet for 5-7 minutes if using a searable slow cooker or separate pan, or simply add them to the bottom of your slow cooker if you skipped searing.
Transfer the seared chicken thighs on top of the vegetables in the slow cooker. Sprinkle with dried thyme, dried rosemary, and smoked paprika. Pour in the low-sodium chicken broth.
Cover and cook on low for 4-5 hours, or on high for 2.5-3 hours, or until the chicken is very tender and easily shreds.
About 30 minutes before the chicken is done, prepare the mashed potatoes. Place the peeled and quartered Russet potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon kosher salt to the water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes thoroughly. Return them to the hot pot. Add the whole milk, unsalted butter, garlic powder, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Mash the potatoes until smooth and creamy. Adjust seasoning to taste.
Once the chicken is cooked, remove it from the slow cooker and shred it gently with two forks. Stir the shredded chicken back into the sauce with the vegetables, or serve whole. Serve the rustic braised chicken and vegetables over a generous portion of creamy garlic mashed potatoes. Garnish with fresh parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This recipe is also great with boneless, skinless chicken breasts, just adjust cooking time as breasts tend to cook faster.

Nutrition (per serving)

Calories: 618
Protein: 50.5 g
Carbohydrates: 32.6 g
Fat: 28.9 g
Fiber: 4.2 g
Sodium: 725 mg
Saturated Fat: 10.5 g
Sugar: 1.5 g
Cholesterol: 176 mg