I love chicken dishes you can cook all in one skillet. This one packs a ton of flavor for only five ingredients. Here's what you'll need for the chicken thighs:
- 6-8 Skin-on, bone-in Chicken Thighs (The skin helps sear and give a nice crunch.)
- Any Whole Grain Dijon Mustard (I love this one)
- Salt & Pepper to taste
- Minced garlic/shallots
- 1-2 TSP of Maple Syrup or Honey.
HOW TO COOK CHICKEN THIGHS
- Pat skin dry with paper towels, season with salt and pepper on both sides.
- Slide a spoon under the chicken skin to seperate some space between the skin and meat without removing the skin completely. The idea here is so you can a tiny spoonful of mustard under the skin of every thigh. (This keeps the mustard from burning when you sear the chicken and infuses the flavor into the meat)
- Cook on medium-high heat in a skillet with a 2 tsp of canola or grapeseed oil. Olive oil also works but you might get some smoke.
- Turn the chicken thighs after 2-3 minutes on each side and set aside onto a plate.
- Bake these thighs in the oven at 350 until they reach an internal temp of 160 or 165 with the meat thermometer.
- In your skillet, sauté minced garlic with olive oil, add your honey/syrup, two generous spoonfuls of mustard and some water make the base into a sauce. Keep the heat on med-low and continue stirring until the chicken is ready.
- Plate your chicken and pour the dijon sauce on the chicken. It should come out juicy and flavorful!
BAKED MASHED POTATOES
I don't need to tell you how to mash potatoes. Everyone's got their own recipe for that. But just in case, here's what I use to make my mashed potatoes:
- Pound of potatoes (I prefer yukon gold or Idaho)
- Cheddar Cheese
- Sour Cream
- Heavy Milk
- Green Onion / Chives
HOW TO MASH YOUR POTATOES
- Peel potatoes.
- Boil in water until fork tender. Drain.
- Start mashing. Don't get lazy here, there should be no lumps!
- Add butter/salt/pepper/heavy cream/sour cream/cheese in increments, tasting as you go.
- Once you're all mashed, there are two ways to fill your ramekins before baking.
- Bake at 400 degrees for 20-30 minutes or until the tops of your ramekins are crispy and golden.
- Garnish with fresh chives.
HOW TO BAKE YOUR MASHED POTATOES
FANCY PRESENTATION: Snip the corner off a ziplog gallon freezer bag and use the bag as a pipette to fill the ramekins with your mashed potatoes in a swirl. (These bake nicely and look pretty). Dust the tops with smoked paprika to give it a real nice baked look and flavor.
LESS FANCY PRESENTATION (PICTURED): Fill the ramekins with mashed potatoes by the spoonful. Smooth the tops with a spoon and use a fork to rake lines across the potatoes. Dust the tops with smoked paprika to give it a real nice baked look and flavor.