Rustic Braised Chicken with Creamy Garlic Mashed Potatoes

Tender, succulent boneless chicken thighs are slow-simmered in a rich, herbed gravy with aromatic vegetables, served atop a bed of velvety, garlic-infused mashed potatoes. This dish offers deep, comforting flavors ideal for a hearty, traditional meal.

• Prep: 30 min
• Cook: 1 hr 20 min
• Total: 1 hr 50 min
• Servings: 6
• Cuisine: American
• Difficulty: Medium
• Cost: $2.85/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• classic
• comfort food
• one-pot
• savory

Ingredients

• 2 tablespoon olive oil (divided)
• 2 pound chicken thigh (boneless, skinless)
• 1.5 teaspoon kosher salt (divided)
• 1 teaspoon black pepper (divided)
• 1 yellow onion (large, chopped)
• 2 carrots (peeled, diced)
• 2 celeries (diced)
• 4 clove garlic (minced)
• 2 tablespoon tomato paste
• 1 cup dry white wine (such as Sauvignon Blanc)
• 2 cup chicken broth
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1 bay leaf
• 2.5 pound Russet potato (peeled, cubed)
• 0.5 cup milk (any fat percentage)
• 4 tablespoon unsalted butter
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon of the kosher salt and 3/4 teaspoon of the black pepper.
2. Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the seasoned chicken thighs and sear for 3-5 minutes per side until deeply golden brown. Remove the chicken to a plate and set aside.
3. Reduce heat to medium, add the remaining 1 tablespoon of olive oil to the pot. Add the chopped yellow onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and tomato paste, and cook for another 1 minute until fragrant.
4. If using, pour in the dry white wine and deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated, about 2-3 minutes. Alternatively, add 1 cup of chicken broth to deglaze.
5. Stir in the chicken broth, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a simmer. Return the seared chicken thighs to the pot, nestling them into the liquid. Cover the pot, reduce heat to low, and simmer for 45-60 minutes, or until the chicken is very tender.
6. While the chicken braises, prepare the mashed potatoes. Place the peeled and cubed Russet potatoes into a large pot and cover with cold water by about 1 inch. Add the remaining 1/2 teaspoon of kosher salt to the water. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
7. Drain the cooked potatoes thoroughly. Return them to the hot pot. Add the milk, unsalted butter, and the remaining 1/4 teaspoon black pepper. Mash with a potato masher or fork until smooth and creamy. Taste and adjust seasoning as needed.
8. Remove the bay leaf from the braised chicken. Taste the sauce and adjust seasonings if necessary. Serve the braised chicken and sauce over generous portions of the creamy garlic mashed potatoes. Garnish with fresh parsley, if desired.

Notes

This braised chicken and mashed potatoes reheat beautifully, making them an excellent choice for meal prep. Simply store leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. If the sauce seems too thick after reheating, you can thin it with a splash of extra chicken broth or water.

Nutrition (per serving)

• Calories: 425
• Protein: 33.7 g
• Carbohydrates: 38.2 g
• Fat: 15.6 g
• Fiber: 4.1 g
• Sodium: 710 mg
• Saturated Fat: 8.7 g
• Sugar: 5.1 g
• Cholesterol: 105 mg