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Smoky Chicken Thighs
with Mashed Potatoes & Garlic-Sautéed Kale
40 MIN
2 Servings
From the Test Kitchen
This comforting dish highlights the irresistible brown sugar and butter pan sauce we’re spooning over our juicy chicken, which is seared under a blend of smoky spices and delicate rice flour. It’s the perfect accompaniment to our classic sides of creamy mashed potatoes and tender sautéed kale.
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NutritionPER SERVING
-
Calories740 Cals (est.)
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fresh
ingredients
Title
-
¾ lb Boneless, Skinless Chicken Thighs
-
¾ lb Golden Or Red Potatoes
- 1 Tbsp Rice Vinegar
- 2 cloves Garlic
- 2 Tbsps Butter
-
1 Tbsp Crema Bel Paese Cheese Or Crème Fraîche
- 2 Tbsps Chicken Demi-Glace
- ¼ cup Rice Flour
- 1 Tbsp Light Brown Sugar
-
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
- 1 bunch Kale
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the sauce:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, combine the demi-glace, brown sugar, half the vinegar, a pinch of the spice blend, and 1/4 cup of warm water. Stir until the sugar has dissolved.
2
Cook & mash the potatoes:
Add the diced potatoes and half the chopped garlic to the pot of boiling water; cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crema bel paese or crème fraîche and a drizzle of olive oil. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the kale:
While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter) and the remaining vinegar. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Coat & cook the chicken:
While the potatoes continue to cook, on a large plate, combine the flour and remaining spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Coat the seasoned chicken in the flour mixture. In same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess coating before adding). Cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Finish the sauce & serve your dish:
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed potatoes and cooked kale. Top the chicken with the sauce. Enjoy!
1
Prepare the ingredients & start the sauce:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, combine the demi-glace, brown sugar, half the vinegar, a pinch of the spice blend, and 1/4 cup of warm water. Stir until the sugar has dissolved.
2
Cook & mash the potatoes:
Add the diced potatoes and half the chopped garlic to the pot of boiling water; cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crema bel paese or crème fraîche and a drizzle of olive oil. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the kale:
While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter) and the remaining vinegar. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Coat & cook the chicken:
While the potatoes continue to cook, on a large plate, combine the flour and remaining spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Coat the seasoned chicken in the flour mixture. In same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess coating before adding). Cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Finish the sauce & serve your dish:
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed potatoes and cooked kale. Top the chicken with the sauce. Enjoy!
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