Cooking Instructions

• Season the chicken thighs on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken skin-side down and sear for about 5-7 minutes until golden brown. Flip and cook for an additional 5 minutes. Remove the chicken and set aside.
• Sauté minced garlic in the same skillet for about 30 seconds until fragrant.
• Pour in the chicken broth, scraping the bottom of the skillet to lift the flavorful bits. Add the heavy cream and stir well. Let it simmer for a couple of minutes to thicken slightly.
• Nestle the seared chicken back into the skillet with the gravy. Reduce the heat to low, cover, and let it simmer for about 25-30 minutes until the chicken is cooked through and tender.
• Peel and chop the potatoes, then boil in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot to keep them warm.
• Mash the drained potatoes with butter, heavy cream, and shredded cheddar cheese until smooth and creamy. Season with salt and pepper to taste.
• Serve the delicious chicken over a scoop of cheesy mashed potatoes, drizzling the rich garlic gravy generously over the top. Garnish with fresh herbs.