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Chicken and mashed potatoes served with a pan sauce and tenderstem broccoli.

Chicken and Mashed Potatoes with Pan Sauce

Jack Slobodian
This chicken and mashed potatoes with pan sauce is a comforting yet elegant meal that feels just as suited for a weeknight dinner as it does for entertaining.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
 
 

Chicken and Pan Sauce:

  • 1 tbsp canola oil
  • 4 skin-on chicken pieces thighs, leg or breasts
  • ½ onion finely diced
  • 1 clove garlic minced
  • ⅓ cup dry white wine
  • 1 cup chicken stock
  • 4 sprigs thyme leaves removed
  • 3 sprigs parsley chopped
  • 1 oz butter cubed and chilled
  • ⅛ lemon juiced
  • salt to taste

Mashed Potatoes:

  • 2 pounds potatoes peeled and chopped
  • ½ pound butter cubed
  • ¼ cup milk
  • salt to taste

Instructions
 

Mashed Potatoes:

  • In a large pot of generously salted cold water, add the chopped potatoes. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, until softened. Drain well.
  • Place the cubed butter and milk into the hot, empty pot. Using a potato ricer, press the drained potatoes back into the pot over the butter and milk.
  • Gently mix until smooth and creamy. Season to taste with salt.

Chicken and Pan Sauce:

  • Heat the canola oil in a large sauté pan over medium-high heat. Place the chicken skin-side down and sear for 5-6 minutes, until golden brown and crisp. Flip and sear the other side for 3-4 minutes, until cooked through. Transfer the chicken to a plate, cover loosely, and set aside.
  • Reduce the heat to medium and add the onion. Cook for 4-5 minutes, until softened. Add the garlic and cook for 30-60 seconds, until softened.
  • Pour in the white wine and deglaze the pan, scraping up the browned bits. Let the wine reduce until nearly evaporated.
  • Add the chicken stock, thyme, and parsley. Simmer until the liquid has reduced by about 75% and slightly thickened.
  • Whisk in the cold butter cubes, stir in the lemon juice, and season with salt to taste.
  • Return the chicken and any resting juices to the pan, skin-side up. Warm gently over medium-low heat, then serve with mashed potatoes and the pan sauce.

Video

Notes

Deglazing for Flavor: When you add the wine, scrape the pan with a wooden spoon to lift all the browned bits stuck to the bottom. These concentrated bits add depth and richness to the sauce and also prevent them from burning while the liquid reduces.
Crispy Skin Tip: For the best sear, make sure the chicken skin is dry before it goes into the pan. Pat it well with paper towels and don’t move it while it’s searing, as this helps it crisp and brown evenly.
Made this recipe?I’d love to hear what you thought in the comments.