Creamy Paprika Chicken with Silky Potato Purée
ID: ddb5263d...
A comforting and elegant dish featuring juicy, golden-seared chicken thighs simmered in a rich, savory paprika cream sauce with sun-dried tomatoes, garlic, and Dijon mustard. Served over incredibly smooth, buttery mashed potatoes, this meal brings restaurant-quality flavors straight to your home kitchen.
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🍳 Cooking Flow
Season chicken thighs with paprika, garlic, onion powder, salt, and pepper, then sear in a skillet with butter and tomato oil until golden on both sides. → Boil peeled potato chunks, then mash them with butter, sour cream, warm heavy cream, salt, and pepper until silky smooth. → In the same skillet, sauté onions, garlic, sun-dried tomatoes, and smoked paprika, then deglaze with chicken stock, cream, and Dijon mustard. → Simmer the sauce until thickened, return the chicken to the pan, baste, garnish with fresh chives, and serve over the warm potato purée.
Cooking Steps
Brief Cooking Order
Season chicken thighs with paprika, garlic, onion powder, salt, and pepper, then sear in a skillet with butter and tomato oil until golden on both sides. → Boil peeled potato chunks, then mash them with butter, sour cream, warm heavy cream, salt, and pepper until silky smooth. → In the same skillet, sauté onions, garlic, sun-dried tomatoes, and smoked paprika, then deglaze with chicken stock, cream, and Dijon mustard. → Simmer the sauce until thickened, return the chicken to the pan, baste, garnish with fresh chives, and serve over the warm potato purée.
Introduction
A comforting and elegant dish featuring juicy, golden-seared chicken thighs simmered in a rich, savory paprika cream sauce with sun-dried tomatoes, garlic, and Dijon mustard. Served over incredibly smooth, buttery mashed potatoes, this meal brings restaurant-quality flavors straight to your home kitchen.
Step 1
Heat a skillet over medium heat, melt 1 tbsp (14 g) butter, and add 1 tbsp of oil from the sun-dried tomato jar.
Step 2
Season the chicken thighs on a plate with salt, black pepper, 1/2 tsp garlic powder, 1 1/2 tsp sweet paprika, 1/2 tsp onion powder, and 1/2 tsp smoked paprika. Mix thoroughly by hand to coat every piece.
Step 3
Place the seasoned chicken in the skillet and sear undisturbed for 4-5 minutes.
Step 4
While the chicken sears, peel the Yukon Gold potatoes, cut them into chunks, and add them to a pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for 15-20 minutes until very soft.
Step 5
Flip the chicken thighs and cook the other side for another 4-5 minutes until golden brown and cooked through.
Ingredients List
Important Notes
Do not wash the skillet after searing the chicken; the browned residue at the bottom of the pan adds a deep savory flavor (fond) to the sauce.
Make sure the heavy cream or milk for the mashed potatoes is warmed before adding, which prevents the potatoes from becoming gummy or cooling down too quickly.
Sauté the garlic slices for only 30 seconds to prevent them from burning, which would make the sauce taste bitter.
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