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Pan-Fried Chicken and Mashed Potatoes

  • 4servings
  • 30minutes
  • 586calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) white potatoes , peeled and cut into 2-inch pieces

  2. Kosher salt and pepper

  3. 1/2 cup(s) low-fat sour cream

  4. 8 small (about 2 pounds total) chicken thighs

  5. 4 clove(s) garlic , smashed

  6. 1 red onion , cut into 1/2-inch-thick wedges

  7. 8 sprig(s) fresh thyme

  8. 1 tablespoon(s) olive oil

Instructions Jump to Ingredients ↑

  1. Place the potatoes in a large saucepan; cover with cold water. Bring to a boil, add 2 teaspoons salt, reduce heat, and simmer until tender, 15 to 18 minutes. Reserve 1/2 cup of the cooking water; drain the potatoes and return to the pot. Mash with the sour cream and 1/4 teaspoon pepper, adding some cooking water if the potatoes seem dry.

  2. Meanwhile, in a large bowl, toss the chicken, garlic, onion, and thyme with the oil and 1/2 teaspoon each salt and pepper. Heat a large skillet over medium heat until hot, about 2 minutes.

  3. Remove the chicken from the bowl and place in the skillet, skin-side down. Spoon the onion-garlic mixture over and around the chicken. Cook, turning the onions occasionally, for 10 minutes.

  4. Turn the chicken; stir the onions and garlic. Cook until the chicken is cooked through, 5 to 6 minutes more. Serve with the mashed potatoes.

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