Dinner
Creamy Tuscan Chicken Thighs with Creamy Mashed Potatoes
Juicy chicken thighs in a garlicky cream sauce with spinach and sun-dried tomatoes, piled next to proper buttery mash. It's the kind of dinner that feels like a treat but still gets you a serious hit of protein.
Method
Put the potatoes in a big pot of cold, salted water. Bring to a boil and cook for 15 to 18 minutes, until a knife slides in easily.
While that heats up, mix the paprika, Italian seasoning, garlic powder, salt, and pepper. Rub it all over the chicken thighs.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 5 to 6 minutes per side, until deep golden. Work in batches if the pan gets crowded. Move the chicken to a plate.
Lower the heat to medium. Add the garlic and sun-dried tomatoes and stir for 30 seconds.
Pour in the stock and scrape the browned bits off the bottom of the pan.
Stir in the cream and parmesan. Let it bubble gently for 3 to 4 minutes until it thickens a little.
Add the spinach and stir until it wilts.
Return the chicken and any juices to the pan. Simmer 8 to 10 minutes, until the thickest thigh reaches 74°C (165°F).
Drain the potatoes and let them steam dry in the pot for 2 minutes.
Add the butter, warm milk, and salt. Mash by hand until smooth. Don't use a blender.
Serve the chicken and sauce next to a big scoop of mash.
Chef's tip
Bulking harder? Boil an extra 150g of potato per person. That's about 115 more calories on each plate.