Step-by-Step Instructions

1. 1.Prepare the Pan and Season the Chicken

   Melt 1 tablespoon (14 g) of butter in a large pan over medium heat. Optionally, add 1 tablespoon of oil from the sun-dried tomato jar. Season the chicken thighs generously with salt, black pepper, 1/2 teaspoon garlic powder, 1 1/2 teaspoons sweet paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Mix everything with your hands, ensuring every piece is coated in the seasoning for beautiful color and flavor.

2. 2.Sear the Chicken Thighs

   Add the seasoned chicken thighs to the hot pan. Let them sear without moving them too quickly to develop a golden crust. Cook for 4-5 minutes on the first side, then turn them over and cook for another 4-5 minutes until golden and cooked through.

3. 3.Prepare the Potatoes

   While the chicken is cooking, peel 2 pounds (900 g) of Yukon Gold potatoes and cut them into chunks. Add the potato chunks to a pot and cover them with cold water. Add a good pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are very soft.

4. 4.Sauté Aromatics for the Sauce

   Remove the cooked chicken to a plate, but do not clean the pan, as the leftover flavor is crucial for the sauce. Finely dice 1 small red onion or 2 shallots (about 80-100 g) and add them to the same pan. Cook for 2-3 minutes until soft. Finely chop or slice 3 garlic cloves (about 10 g / 1 tbsp) and add them to the pan. Cook for about 30 seconds, just until fragrant, being careful not to let the garlic burn.

5. 5.Build the Creamy Sun-Dried Tomato Sauce

   Add 1/3 cup (60 g) of chopped sun-dried tomatoes and 1 teaspoon of smoked paprika to the pan. Cook for 1 minute, stirring constantly, until the sauce starts smelling incredible. Pour in 3/4 cup (180 ml) of chicken stock and scrape the bottom of the pan to deglaze and incorporate all the flavorful bits. Add 3/4 cup (180 ml) of heavy cream and 1 1/2 teaspoons of Dijon mustard. Stir everything together and simmer for 3-5 minutes until the sauce becomes creamy and slightly thickened.

6. 6.Finish the Mashed Potatoes

   Drain the cooked potatoes well. Add 4 tablespoons (55 g) of butter and optionally 1 tablespoon of sour cream or crème fraîche. Season with salt and black pepper. Mash the potatoes until the butter melts and then slowly add 1/2 cup (120 ml) of warm heavy cream or whole milk, continuing to mash until smooth and silky.

7. 7.Combine Chicken and Sauce, Garnish

   Optionally, add a small squeeze of lemon juice to the sauce. Taste and adjust salt and pepper as needed. Return the cooked chicken thighs and any accumulated juices from the plate to the pan with the sauce. Spoon the sauce over the chicken to coat. Simmer gently for 1-2 minutes to allow the flavors to meld. Finely chop fresh chives or parsley. Serve the creamy sun-dried tomato chicken thighs with the mashed potatoes and garnish with the fresh chives or parsley.