Balsamic-Glazed Chicken Thighs with Garlic Mashed Potatoes & Broccoli

Balsamic-Glazed Chicken Thighs

with Garlic Mashed Potatoes & Broccoli

40 MIN
2 Servings
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From the Test Kitchen

To achieve deliciously crispy, golden brown skin for your chicken, you’ll press down with a spatula as it cooks skin side down in the pan. The simply seared chicken gets a tangy-sweet lift from our balsamic glaze—also perfect for spooning over our creamy mashed potatoes.

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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
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tips & techniques
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. In a bowl, combine the soy glaze, vinegar, and 1/4 cup of water

Roast the broccoli:
2 Roast the broccoli:

Line a sheet pan with aluminum foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the broccoli roasts, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and bel paese cheese. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. 

Cook the chicken:
4 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the glaze:
5 Cook the glaze:

Add the glaze to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste. Serve the cooked chicken with the mashed potatoes and roasted broccoli. Top the chicken and potatoes with the cooked glaze. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. In a bowl, combine the soy glaze, vinegar, and 1/4 cup of water

2 Roast the broccoli:

Line a sheet pan with aluminum foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the broccoli:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the broccoli roasts, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and bel paese cheese. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. 

4 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken:
Cook the glaze:
5 Cook the glaze:

Add the glaze to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste. Serve the cooked chicken with the mashed potatoes and roasted broccoli. Top the chicken and potatoes with the cooked glaze. Enjoy! 

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