smothered chicken with gravy and mashed potatoes

Instructions

1. Season chicken thighs with salt and black pepper.
2. Dredge chicken in flour, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add chicken to skillet, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
5. In the same skillet, add butter and melt over medium heat.
6. Add sliced onions and cook until soft and translucent, about 5 minutes.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in flour and cook for 1 minute, then gradually whisk in chicken broth and whole milk.
9. Add fresh thyme and bring the mixture to a simmer.
10. Return chicken to the skillet, cover, and simmer for 30 minutes until chicken is cooked through.
11. Meanwhile, boil potatoes in a large pot of salted water until tender, about 20 minutes.
12. Drain potatoes and mash with heavy cream, butter, salt, and pepper to taste.
13. Serve chicken with gravy over mashed potatoes, garnished with chopped parsley.

Prep

• Thaw chicken thighs if frozen.