Pan-Fried Chicken and Mashed Potatoes

Name: Pan-Fried Chicken and Mashed Potatoes
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 lb. white potatoes; Kosher salt and pepper; 1/2 c. low-fat sour cream; 8 small chicken thighs; 4 clove garlic; 1 red onion; 8 sprig fresh thyme; 1 tbsp. olive oil

By Woman's Day Kitchen Published: Nov 25, 2014

Be the first to review!

Yields:

Prep Time:

15 mins

Total Time:

30 mins

Cal/Serv:

586

Jump to recipe

This recipe for garlicky pan-fried chicken and creamy mashed potatoes loses a lot of the fat but none of the flavor of classic fried chicken.

Advertisement - Continue Reading Below

Directions

1. Step 1Place the potatoes in a large saucepan; cover with cold water. Bring to a boil, add 2 teaspoons salt, reduce heat, and simmer until tender, 15 to 18 minutes. Reserve 1/2 cup of the cooking water; drain the potatoes and return to the pot. Mash with the sour cream and 1/4 teaspoon pepper, adding some cooking water if the potatoes seem dry.
2. Step 2Meanwhile, in a large bowl, toss the chicken, garlic, onion, and thyme with the oil and 1/2 teaspoon each salt and pepper. Heat a large skillet over medium heat until hot, about 2 minutes.
3. Step 3Remove the chicken from the bowl and place in the skillet, skin-side down. Spoon the onion-garlic mixture over and around the chicken. Cook, turning the onions occasionally, for 10 minutes.
4. Step 4Turn the chicken; stir the onions and garlic. Cook until the chicken is cooked through, 5 to 6 minutes more. Serve with the mashed potatoes.