Ingredients:

  • 4 bone in, skin on chicken thighs (approx. 800g)
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup low sodium chicken bone broth
  • 1 tsp fresh thyme, minced
  • 1 tsp fresh rosemary, finely chopped
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 5 tbsp unsalted butter, divided
  • 1/2 cup whole milk, warmed
  • 1 tbsp fresh chives, finely snipped
  • 1/2 tsp garlic powder
  • 1 lb carrots, peeled and sliced on a bias
  • 1 tbsp honey
  • 1/4 cup water
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Prep the chicken. Pat the skin of the 4 bone in thighs completely dry with paper towels. Note: Moisture is the enemy of a crisp sear.
  2. Start the potatoes. Place the 2 lbs of cubed Yukon Golds in cold salted water. Bring to a boil and cook for 15 minutes until a knife slides in with zero resistance.
  3. Sear the protein. Heat olive oil in the skillet. Place chicken skin side down for 6 minutes until the skin is dark gold and releases easily from the pan.
  4. Flip and finish. Turn the chicken over and cook for another 8-10 minutes. Remove chicken and let it rest on a plate.
  5. Build the base. In the same skillet, sauté the minced garlic for 1 minute until fragrant but not brown.
  6. Create the sauce. Whisk in 1/2 cup bone broth, scraping the bottom of the pan. Add 1 cup heavy cream, thyme, and rosemary. Simmer for 5 minutes until the liquid coats the back of a spoon.
  7. Glaze the carrots. In a separate pan, combine sliced carrots, 1/4 cup water, 1 tbsp honey, and 1 tbsp butter. Cover and simmer for 8 minutes.
  8. Reduce the glaze. Remove the carrot lid and increase heat for 4 minutes until the liquid becomes a bubbling, sticky syrup.
  9. Mash the potatoes. Drain potatoes and let them steam for 2 minutes. Rice them into a bowl, then stir in 4 tbsp butter, warmed milk, and chives until a silky cloud forms.
  10. Re connect components. Nestled the chicken back into the herb cream for 2 minutes to warm through.