Cooked - Leek Mashed Potatoes With Crispy Chicken Thighs, Roasted Carrots And A Lemon Shallot Pan Sauce

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Home Pricing Community My Recipes

Leek Mashed Potatoes With Crispy Chicken Thighs, Roasted Carrots And A Lemon Shallot Pan Sauce

1.0

Leeks

1 unsalted butter (for leeks)

4 unsalted butter (for potatoes)

2 unsalted butter (for sauce)

Kosher salt

Black pepper

Yukon gold potatoes, peeled and cut into 2-inch chunks

Milk or half-and-half, warmed

4 garlic cloves (2 grated, 2 smashed)

Crème fraîche (optional; or sour cream)

Carrots, peeled and halved lengthwise

Olive oil

Bone-in, skin-on chicken thighs

1 shallot, finely diced

Dry white wine (optional)

Chicken broth

Juice and zest of ½ lemon

Fresh chives, finely sliced (for serving)

Sauté leeks in 1 butter until tender, season with salt and pepper
Boil peeled and chunked Yukon gold potatoes until fork-tender
Roast carrots with olive oil, salt and pepper until caramelized
Season and sear bone-in, skin-on chicken thighs until crispy and cooked through
Mash potatoes with 4 butter, warmed milk or half-and-half, and 2 grated garlic cloves
Fold sautéed leeks and optional crème fraîche into mashed potatoes
Make pan sauce by sautéing diced shallot in 2 butter, deglaze with white wine if using, add chicken broth and lemon juice and zest
Plate mashed potatoes, top with crispy chicken thighs and roasted carrots, drizzle with lemon shallot pan sauce
Garnish with fresh sliced chives and serve

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Course

Cuisine🇺🇸American

Occasions🍽️Dinner🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 13 weeks ago

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