Description
A comforting and hearty meal featuring juicy chicken thighs smothered in a rich garlic gravy, served over fluffy mashed russet potatoes. Perfect for cozy dinners and family meals.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 medium yellow onion, diced (about 200g / 7 oz)
- 2 cups low-sodium chicken broth (480ml)
- 3 tablespoons butter (45g), divided
- 3 tablespoons all-purpose flour (24g), sifted
- 1/2 cup heavy cream (120ml)
- 3 large russet potatoes (about 1.5 pounds / 700g)
- 1/2 cup warm whole milk (120ml)
- Salt and black pepper, to taste
- Fresh parsley, optional for garnish
Instructions
- Peel and cut russet potatoes into roughly 2-inch chunks. Place in a large pot, cover with cold water by about an inch, add a pinch of salt, and bring to a boil over high heat. Reduce to medium and simmer until fork-tender, about 15-20 minutes. Drain well in a colander.
- While potatoes cook, heat 1 tablespoon butter in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Cook chicken for 4-5 minutes per side until golden brown and cooked through. Remove chicken to a plate and tent with foil to keep warm.
- Reduce heat to medium and add remaining 2 tablespoons butter to the skillet. Add diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour evenly over onions and garlic, stirring constantly to form a smooth roux. Cook for about 2 minutes without browning to remove raw flour taste.
- Gradually whisk in chicken broth, scraping bottom of pan to loosen browned bits. Bring to a gentle simmer and let thicken, stirring often, for 3-4 minutes.
- Stir in heavy cream and continue simmering until gravy is silky and coats the back of a spoon, about 2 more minutes. Taste and adjust salt and pepper.
- Slice chicken into bite-sized pieces and add back to skillet, stirring to coat in gravy. Turn off heat and cover to keep warm.
- Mash drained potatoes with warm milk, a pinch of salt, and a little butter until creamy but still fluffy.
- Serve chicken and garlic gravy over mashed potatoes, garnished with fresh parsley if desired.
Notes
Do not rush the roux to avoid lumps. Use warm milk for fluffier mashed potatoes. Season each component well. Simmer gravy gently to thicken without breaking the cream. Let chicken rest before slicing to keep it juicy. Save pan drippings for flavor. For a glossier gravy, stir in a tablespoon of cold butter at the end. Leftovers keep well refrigerated for up to 4 days but are not recommended for freezing due to cream separation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 460
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 3
- Protein: 28
Keywords: chicken, garlic gravy, mashed potatoes, comfort food, cozy dinner, easy recipe, family meal