Chicken

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5 chicken thighs, skin on

1 tbsp olive oil

1 tbsp unsalted butter

1 tbsp all-purpose flour

1 shallot, minced

tarragon

¼ cup white wine

8 oz crimini mushrooms, or baby bella, sliced

2 tbsp tomato paste

1 ¾ cup low-sodium chicken broth, 14 oz can

Salt

Pepper

Fresh chopped parsley, to garnish

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Potatoes

5 small yukon gold potatoes, peeled

Milk, to preference

½ tsp salt

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1. Pat dry the chicken thighs with a paper towel. Sprinkle salt and freshly ground pepper over both sides of the thighs.

2. In a large, heavy-bottom pot, add the tablespoon of olive oil. Warm over high heat. Carefully add the chicken thighs in, skin-side down. Cook over medium-high heat until nicely browned and golden. Flip over and cook the other side for another few minutes. Lower the heat to medium-low and remove the chicken from the pot; temporarily set the chicken aside on a large plate. Empty out the excess fat and oil from the pot.

3. To the pot, add the unsalted butter and the all-purpose flour. Stir the two together to create a bubbly roux. Pour in the minced shallot and sauté for a minute. Pour in the white wine, and use a wooden spoon to scrape up the chicken bits that are stuck to the bottom of the pot and stir them into the shallots.

4. Add the sliced mushrooms to the pot and sauté for a few minutes, until the mushrooms are softened. Add the tomato paste, and stir that into the mixture for a minute. Add the chicken thighs back into the pot (pouring any leftover juices on the plate in as well). Pour the chicken stock in with ½ a teaspoon of salt and a small pinch of freshly ground pepper.

5. Bring the mixture to a boil over high heat, then reduce the temperature to medium-low and cover with a lid. Cook for another 20 to 30 minutes, or until the temperature inside the chicken is at least 165°F. Another way to test this is to poke a spoon into the chicken. If it easily goes in and the chicken feels very tender, it's ready.

6. To create the mashed potatoes, cook the potatoes in a medium pot of water over medium-low heat. Once you can easily insert a fork into the potatoes and see the potatoes break apart as a result, drain the potatoes.

7. Add the salt to the potatoes and use a potato masher to mash them up. Stream in milk 1 tablespoon at a time until the potatoes are as creamy as your prefer.

8. To serve, scoop a heaping spoonful of mashed potatoes onto each plate, then top with one chicken thigh and some of the mushrooms. Pour the sauce over the chicken, then garnish with some fresh, chopped parsley.