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- 4 chicken thighs, skin-on and bone-in - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - 2 cups chicken broth - 1 cup heavy cream - 2 tablespoons fresh parsley, chopped (for garnish) The gravy is rich and creamy. It uses chicken broth and heavy cream. The broth adds deep flavor. The cream gives it a smooth texture. You can adjust the seasoning as you like. - 4 large russet potatoes, peeled and cubed - ½ cup butter - ½ cup milk - Salt and pepper to taste Mashed potatoes are a classic side. The russet potatoes mash well. Adding butter makes them rich and creamy. Milk helps reach that perfect smoothness. Adjust the salt and pepper for your taste. This dish is a hearty meal. The chicken, gravy, and mashed potatoes create a great combo. You can serve it for family dinners or special occasions. Enjoy the flavors and textures! Start by mixing the flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. This blend adds flavor and crunch. Take each chicken thigh and coat it in the seasoned flour. Make sure to shake off any extra flour. This helps the chicken get crispy. Next, heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken thighs skin side down. Sear them for about 5 to 7 minutes until the skin is golden brown. Flip the thighs over and cook for an additional 5 minutes. Then, remove them from the skillet and set them aside on a plate. In the same skillet, lower the heat to medium. Pour in the chicken broth. Use a wooden spoon to scrape any brown bits off the bottom of the pan. This adds great flavor. Let the broth simmer for about 3 to 4 minutes. Slowly stir in the heavy cream and simmer for about 5 minutes until the gravy thickens. While the chicken cooks, bring a pot of salted water to boil. Add the cubed russet potatoes. Cook them until they are soft, about 15 to 20 minutes. Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash the potatoes until smooth and creamy. To serve, take a large dinner plate. Place a generous scoop of creamy mashed potatoes in the center. Top with a crispy chicken thigh and ladle the rich gravy over the chicken. Finish with a sprinkle of freshly chopped parsley for a beautiful touch. Enjoy your meal! To get that golden, crispy chicken skin, follow these steps: - Use skin-on, bone-in chicken thighs. - Pat the skin dry with paper towels. This helps it crisp up. - Season the flour mix well with garlic powder, onion powder, and paprika. - Sear the chicken skin side down in hot oil. Don't rush this step! - Let it cook for 5-7 minutes, allowing the skin to brown well before flipping. Creamy mashed potatoes make this dish shine. Here are some tips: - Use russet potatoes for the best texture. They are fluffy when cooked. - Boil the potatoes until fork-tender, about 15-20 minutes. - Drain them well to avoid watery mash. - Add warm milk and melted butter for a smooth blend. - Mash until creamy, but don't overwork them, or they will be gummy. A rich gravy brings everything together. Here’s how to enhance its flavor: - Use the fond left in the pan after cooking the chicken. - Scrape up those brown bits when you pour in the chicken broth. - Let it simmer to deepen the flavors. - Add heavy cream slowly and stir well for a silky finish. - Taste and season with salt and pepper before serving. {{image_4}} You can switch up the chicken in this dish. Try using chicken breasts for a leaner option. Thighs give great flavor, but breasts are lighter. For a fun twist, use roasted chicken instead. Just shred it and mix it with the gravy. You could also try turkey thighs for a holiday feel. Remember to adjust cooking times if you use different cuts. Mashed potatoes can be more than just plain. You can use sweet potatoes for a colorful twist. They add a nice sweetness and look great on the plate. Another option is to mix in garlic or cheese for extra flavor. You can even try cauliflower for a low-carb version. Just steam it, mash it, and mix in butter and cream. Gravy can change the whole dish. If you want something lighter, use a vegetable broth instead of chicken broth. You can add herbs like thyme or rosemary for a fresh taste. For a spicy kick, mix in some hot sauce or crushed red pepper. You can also use a mushroom gravy for a rich, earthy flavor. Just sauté mushrooms before adding the broth and cream. After enjoying your golden chicken and gravy, you might have some left. Store leftovers in an airtight container. Let the chicken and gravy cool down first. Keep them in the fridge for up to three days. For the mashed potatoes, they also store well in the fridge. Just be sure to use a separate container. To reheat, place the chicken and gravy in a skillet over low heat. Stir often to prevent burning. Heat until warmed through, about 10-15 minutes. For mashed potatoes, warm them in a pot over low heat. Add a splash of milk to keep them creamy. You can also microwave them for a few minutes. Stir halfway through to heat evenly. If you want to save some for later, freezing is a great option. Wrap the chicken tightly in plastic wrap, then foil. It will stay fresh for up to three months in the freezer. For gravy, pour it into an ice cube tray or a freezer-safe bag. This way, you can thaw just what you need. Mashed potatoes can also be frozen, but they may change in texture. Always label your containers with the date. To check if the chicken is cooked, use a meat thermometer. Insert it into the thickest part of the thigh. The chicken is safe to eat when it reaches 165°F. If you don’t have a thermometer, cut into the meat. The juices should run clear and the meat should no longer be pink. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust your cooking time down by a few minutes. Make sure to check the internal temperature to ensure they are done. I recommend serving this dish with creamy mashed potatoes. The gravy pairs well with the potatoes, creating a rich and satisfying meal. You can also add steamed vegetables or a fresh salad for a balanced plate. To make gravy without cream, use extra chicken broth. You can thicken it with flour or cornstarch mixed with water. Start by making a roux with flour and oil, then add the broth. This will give you a thick and tasty gravy without cream. Yes, you can prepare parts of this dish ahead of time. Cook the chicken and make the gravy. Store them in the fridge for up to two days. Reheat them gently on the stove. Make the mashed potatoes fresh for the best taste. This blog post shared how to make a warm meal with chicken, gravy, and mashed potatoes. We covered key ingredients, step-by-step instructions, tips for crispy skin, and storage advice. You can also explore different chicken and potato options. Remember, cooking doesn't have to be hard. With practice, you can master this dish. Enjoy creating your comforting meal and impress your family and friends!

Golden Chicken and Gravy with Mash

Indulge in the comfort of Golden Chicken & Gravy Delight! This savory dish features crispy chicken thighs smothered in a rich, creamy gravy, served alongside buttery mashed potatoes. Perfect for a family dinner, this recipe combines simple ingredients to create a delicious meal anyone will love. Click to explore the full recipe and bring this delightful dish to your table tonight! #Chickendinner #ComfortFood #HomeCooking #RecipeInspiration
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Ingredients
  

4 chicken thighs, skin-on and bone-in

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

2 cups chicken broth

1 cup heavy cream

2 tablespoons fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

4 large russet potatoes, peeled and cubed

½ cup butter

½ cup milk

Salt and pepper to taste

Instructions
 

Prepare the Chicken: In a shallow dish, combine the all-purpose flour with the garlic powder, onion powder, paprika, salt, and pepper. Mix well. Dredge each chicken thigh in this seasoned flour mixture, ensuring they are fully coated and shaking off any excess.

    Cook the Chicken: Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering, place the chicken thighs skin side down in the skillet. Sear for about 5-7 minutes, or until the skin turns golden brown and crispy. Turn the thighs over and continue cooking for an additional 5 minutes. Once done, remove the chicken from the skillet and set aside on a plate.

      Make the Gravy: In the same skillet, reduce the heat to medium. Pour in the chicken broth, using a wooden spoon to scrape up any flavorful brown bits stuck to the bottom of the pan. Allow the broth to simmer gently for about 3-4 minutes. Gradually stir in the heavy cream, and let the mixture simmer until it thickens slightly, about 5 minutes.

        Return the Chicken: Place the browned chicken thighs back into the skillet with the gravy. Cover the skillet and let it simmer on low heat for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F). Taste and adjust seasoning if needed.

          Prepare the Mashed Potatoes: While the chicken is cooking, bring a pot of salted water to a boil. Add the cubed russet potatoes and cook until they are tender enough to be pierced with a fork, approximately 15-20 minutes. Drain the potatoes and return them to the empty pot. Add the butter, milk, salt, and pepper, and mash the potatoes until they reach a creamy and smooth consistency.

            Serve: On a large dinner plate, spoon a generous portion of the creamy mashed potatoes. Top them with one of the crispy chicken thighs and ladle the rich gravy generously over the chicken. Finish with a sprinkle of freshly chopped parsley to add a vibrant touch as a garnish.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4