Spice-Rubbed Chicken Thighs with Maple Pan Sauce & Garlic Mashed Potatoes

Spice-Rubbed Chicken Thighs

with Maple Pan Sauce & Garlic Mashed Potatoes

55 MIN
4 Servings
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From the Test Kitchen

The star of this dish is a flavorful, family-friendly pan sauce, made with chicken broth, maple syrup, and cream. It’s perfect for spooning over seared chicken thighs—and our mashed potatoes, too.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Spice-Rubbed Chicken Thighs with Maple Pan Sauce & Garlic Mashed Potatoes
Title
time-saving
tips & techniques
Apple Cider Vinegar
Maple Syrup
How To: Separate Leafy Greens from the Stems
Collard Greens
Yellow Onion
How To: Safely Cut Round Vegetables
Red Potatoes
How To: Hold a Chef's Knife
Heavy Cream
How To: Peel Garlic
Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Peel and thinly slice the onion. Remove and discard the stems of the collard greens; roughly chop the leaves.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes and smashed 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 2 tablespoons of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Cook the collard greens:
3 Cook the collard greens:

While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped collard greens, half the vinegar, and 3/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with aluminum foil and cook, stirring occasionally, 11 to 13 minutes, or until the collard greens are softened and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.

Cook the chicken:
4 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.

Make the pan sauce:
5 Make the pan sauce:

To the pan of reserved fond, add the broth, maple syrup, cream (shaking the bottle before opening), and remaining vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, whisking frequently, 2 to 4 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Serve the cooked chicken with the mashed potatoes and cooked collard greens. Top the chicken with the pan sauce. Enjoy!

Tips from Home Chefs

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Spice-Rubbed Chicken Thighs

Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Peel and thinly slice the onion. Remove and discard the stems of the collard greens; roughly chop the leaves.

2 Cook & mash the potatoes:

Add the diced potatoes and smashed 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 2 tablespoons of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Cook & mash the potatoes:
Cook the collard greens:
3 Cook the collard greens:

While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped collard greens, half the vinegar, and 3/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with aluminum foil and cook, stirring occasionally, 11 to 13 minutes, or until the collard greens are softened and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.

4 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.

Cook the chicken:
Make the pan sauce:
5 Make the pan sauce:

To the pan of reserved fond, add the broth, maple syrup, cream (shaking the bottle before opening), and remaining vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, whisking frequently, 2 to 4 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

6 Serve your dish:

Serve the cooked chicken with the mashed potatoes and cooked collard greens. Top the chicken with the pan sauce. Enjoy!

Serve your dish:
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