Step-by-Step Instructions

1. 1.Prepare the Pan for Chicken

   Melt 1 tablespoon (14g) of butter in a large pan over medium heat. Add 1 tablespoon of oil from the sun-dried tomato jar (optional) to the pan.

2. 2.Season the Chicken

   Season 8 boneless, skinless chicken thighs generously with salt and black pepper. Add 1/2 teaspoon of garlic powder, 1 1/2 teaspoons of sweet paprika, 1/2 teaspoon of onion powder, and 1/2 teaspoon of smoked paprika. Mix everything with your hands, ensuring every piece is thoroughly coated in the seasoning. This step is crucial for color and flavor.

3. 3.Sear the Chicken

   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.

4. 4.Prepare Potatoes for Boiling

   While the chicken is searing, peel 2 pounds (900g) 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 to the water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are very soft.

5. 5.Finish Searing Chicken

   Turn the chicken pieces over and cook for another 4-5 minutes, until they are golden brown and cooked through. Once cooked, remove the chicken to a plate. Do not clean the pan, as the flavorful fond will be used for the sauce.

6. 6.Sauté Aromatics for Sauce

   Finely dice 1 small red onion or 2 shallots (about 80-100g). Add the diced onion to the same pan where the chicken was cooked. Cook for 2-3 minutes until soft. Finely chop or slice 3 garlic cloves (about 10g / 1 tbsp) and add them to the pan. Cook for about 30 seconds, just until fragrant, being careful not to let the garlic burn.

7. 7.Build the Sauce Base

   Add 1/3 cup (60g) of chopped sun-dried tomatoes and 1 teaspoon of smoked paprika to the pan. Cook for 1 minute, stirring constantly, until the mixture is very fragrant.

8. 8.Create the Creamy Sauce

   Pour in 3/4 cup (180ml) of chicken stock and scrape the bottom of the pan to deglaze and incorporate all the flavorful bits. Add 3/4 cup (180ml) of heavy cream and 1 1/2 teaspoons of Dijon mustard. Stir everything together until well combined. Simmer for 3-5 minutes, until the sauce becomes creamy and slightly thickened.

9. 9.Prepare Mashed Potatoes

   Once the potatoes are very soft, drain them well. Add 4 tablespoons (55g) of butter and 1 tablespoon of sour cream or crème fraîche (if using) to the pot with the potatoes. Season with salt and black pepper. Mash the potatoes until the butter melts and they are smooth and silky. Slowly add 1/2 cup (120ml) of warm heavy cream or whole milk while continuing to mash until desired consistency is reached.

10. 10.Finish the Chicken and Serve

    Add a small squeeze of lemon juice to the sauce (if using), then 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 and the chicken to warm through. Finely chop fresh chives or parsley. Serve the creamy chicken thighs over the mashed potatoes, garnished with the fresh chives or parsley.