Hello, fellow food enthusiasts! Today, I’m excited to share a dish that truly embodies the essence of comfort food — Creamy Mustard Chicken Thighs with Mashed Potatoes. This meal is perfect for those evenings when you crave something hearty and satisfying. And trust me, once you’ve taken your first bite, you’d swear you’ve had this dish prepared for you in a cozy corner of a quaint English pub.
Chicken thighs are the star of the show here. I’ve always been a fan of their rich flavor and tender texture. The combination of their crispy skin and juicy meat works beautifully with the creamy mustard sauce. Speaking of mustard, using both whole grain and Dijon adds a wonderful tang and depth to the dish. It’s the sort of combination that makes you want to close your eyes for a moment and savor every bite.
Let’s take a minute to talk about mashed potatoes, shall we? Is there anything more comforting than a warm, velvety pile of mashed spuds on your plate? Preparing them with butter and milk ensures that they are incredibly creamy, providing the perfect canvas to soak up all that delectable mustard sauce. It’s these little touches that transform a simple meal into something extraordinary.
This dish is not only packed with flavors but is also quite straightforward to prepare. It involves searing the chicken to golden perfection, preparing a luscious sauce, and letting your oven work its magic as everything melds together. Meanwhile, you’re free to whip up those dreamy mashed potatoes and set the table for a meal that promises to bring smiles to everyone gathered.
I particularly love making this dish on a Sunday evening, with the cool breeze wafting through the kitchen window and a good playlist humming in the background. The aroma alone is enough to set an inviting mood for the evening.
So whether you’re cooking for your loved one, a group of friends, or treating just yourself, this dish will serve as a warm embrace on your plate. You won’t need any fancy restaurant reservations when you can have a stunning dish like this right in your own home.
I hope you enjoy making and devouring this Creamy Mustard Chicken Thighs with Mashed Potatoes as much as I do. As always, I love hearing from you, so feel free to drop a comment and share your thoughts or variations on this dish.
Happy cooking, friends, and here’s to more comforting, home-cooked meals that warm the heart and soul!
Ingredients
– 6 bone-in, skin-on chicken thighs
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon whole grain mustard
– 2 tablespoons Dijon mustard
– 1 cup chicken stock
– 1/2 cup double cream
– 1 tablespoon fresh thyme leaves
– 800g potatoes, peeled and quartered
– 50g unsalted butter
– 100ml whole milk
– 1 tablespoon fresh parsley, chopped (optional)
Method
1. Preheat your oven to 190°C (375°F).
2. Season the chicken thighs with salt and pepper on both sides. In a large ovenproof skillet or frying pan, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden and crispy. Flip the chicken thighs and cook for another 2 minutes. Remove from the pan and set aside.
3. In the same pan, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until the onion is translucent. Add the minced garlic, stirring for an additional 1 minute until fragrant.
4. Stir in the whole grain and Dijon mustard, cooking for another minute. Pour in the chicken stock and stir well, ensuring all browned bits are scraped from the bottom of the pan.
5. Add the double cream and fresh thyme leaves to the pan, stirring until the sauce is well combined. Return the chicken thighs to the pan, skin-side up, ensuring they are partly submerged in the sauce.
6. Transfer the pan to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and the sauce is bubbling.
7. While the chicken is baking, prepare the mashed potatoes. Place the peeled and quartered potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
8. Drain the potatoes and return them to the pot. Add the unsalted butter and whole milk. Mash until smooth and creamy. Season with salt and pepper to taste.
9. Once the chicken is finished, remove it from the oven. To serve, place a generous serving of mashed potatoes on each plate, top with a chicken thigh, and spoon the creamy mustard sauce over the chicken. Garnish with freshly chopped parsley if desired.
10. Enjoy this comforting dish as a cozy meal for any occasion!
