Cooking Instructions

• In a large skillet, warm a tablespoon of olive oil over medium-high heat. Season the chicken thighs generously with salt and pepper for extra flavor.
• Place the chicken skin-side down in the skillet. Sear for about 5-7 minutes until the skin turns a lovely golden brown. Flip and cook for an additional 5 minutes. Carefully remove the chicken and set aside.
• If needed, add another tablespoon of olive oil to the same skillet. Toss in the minced garlic cloves and sauté until fragrant, about 30 seconds, keeping an eye on them so they don’t burn!
• Pour in 1 cup of chicken broth, then scrape up any brown bits from the bottom of the skillet for flavor. Bring the mixture to a gentle simmer.
• Return the chicken to the skillet. Cover the pan and reduce the heat to low, allowing the chicken to cook for 30-35 minutes, or until tender and fully cooked through.
• Once the chicken is cooked, carefully remove it again. Stir in 1 cup of heavy cream, letting it simmer for a few minutes until the gravy thickens. If it becomes too thick, adjust by adding a little more broth.
• Taste the gravy and season with additional salt and pepper to your liking. Return the chicken to the skillet, coating it in the savory gravy before serving.
• While the chicken is cooking, peel and chop the potatoes into evenly sized pieces. Place them in a large pot and cover with cold water.
• Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes. Drain them and return to the pot.
• Add ½ cup of heavy cream, ½ cup of shredded cheddar cheese, and 4 tablespoons of butter to the potatoes. Mash until they are smooth and creamy, indulging in their delightful richness.
• Finally, season the mashed potatoes with salt and pepper to taste, ensuring they are as flavorful as possible.