Buttery-Glazed Chicken / Mashed Potatoes

Prep Time: 10 minutes | Cook Time: 45 Minutes | Total Time: 55 Minutes

Feeds: 2

Ingredients:

• 4 Bone-In Chicken Thighs

• 3 Medium Sized Russet Potatoes

• 1 Large Shallot

• 6 Cloves of Garlic

• 1 Small Bunch Chives (or any other herb of your choice)

• 7 Tbsp Unsalted Butter

• 2 Cups Chicken Stock

• 1 Cup Whole or 2% Milk

• 3 Sprigs Fresh Rosemary or Fresh Thyme

• 1 Tbsp Mustache Ride

• 1-2 Tbsp Avocado Oil

• Salt and Pepper to Taste

Instructions:

• Peel and rinse potatoes. Cut into ½ inch cubes or at least into similar sizes. Place into medium sized pot and fill the pot up to about 1 inch above the top of the potatoes with cold water. Boil potatoes until tender and cooked through. Roughly 20 minutes of consistent boiling.

• While potatoes are cooking, season both sides of chicken thighs with Mustache Ride and preferred amount of salt. We do a little bit less than a teaspoon for each thigh. Mince 4 cloves of garlic and shallot. Thinly chop the chives and set all aromatics aside.

• Add roughly 1-2 Tablespoons of avocado oil to a medium skillet or frying pan on medium-high heat. Once oil is shimmering, add chicken thighs skin-side down. Cook for roughly 8-10 minutes. Flip then cover pan with a lid and cook for another 8-10 minutes or until chicken is cooked and reached an internal temperature of 160 degrees fahrenheit.

• Remove chicken from pan and set aside to rest. Keep all the oil in the pan. Reduce heat to medium and add shallots and garlic to pan. Stir constantly to avoid garlic from burning. Cook until garlic and shallots become aromatic. Roughly 30-60 seconds. Deglaze the pan with the chicken stock by adding chicken stock to pan, bringing to a boil, and then reducing to a simmer for about 10-15 minutes.

• While chicken stock is cooking, add milk, remaining garlic (smashed), and either rosemary or thyme to a small pot. Lightly heat the milk over low heat until milk begins to steam a bit. No simmering, no boiling. Stir constantly to get the garlic and herb flavor infused into the milk. Keep warm and keep a close eye to avoid bubbling.

• Drain potatoes and place back into pot. Mash using a potato masher or spoon, add 4 tablespoons of butter, a little bit of the infused milk, and salt to taste. Mash again and continue to add the milk to reach desired consistency. Add desired amount of pepper and salt until to your liking.

• Once chicken stock has reduced by half, it’s thickened up a bit, and the pan is deglazed, add chives and mix around. Then add 3 tablespoons of butter and mix until completely melted and evenly distributed within the sauce. Remove heat and add chicken back into pan. Mix around until chicken is evenly coated in a buttery glaze of sauce.

• Plate on top on mashed potatoes. Add a couple more spoonfuls of sauce over the chicken and potatoes.

• ENJOY!