Chicken with Creamy Mustard Sauce and Mashed Potatoes

Ingredients

• 3 Chicken thighs (Depending on size, approximately 600 g edible meat; the original does not specify an exact weight.)
• 2 Shallots (Peeled and finely chopped.)
• 1 Zehe Garlic (Finely chopped.)
• 1 Bund Chives (Finely sliced; for flavoring and garnish.)
• 340 ml Chicken stock
• 200 g Cream for the mustard sauce
• 2 TL Whole-grain mustard
• 1 TL Medium-hot mustard
• Salt for the chicken sauce (To taste.)
• Pepper for the chicken sauce (To taste.)
• Worcestershire sauce (A few drops.)
• 1 kg Floury potatoes (Peeled and cut into evenly sized pieces.)
• 200 g Cream for the mashed potatoes
• 200 ml Milk
• 2 Zehen Garlic (Crushed; for the cream-and-milk mixture.)
• 2 Stängel Rosemary
• 100 g Butter
• Salt for the mashed potatoes (To taste.)
• Pepper for the mashed potatoes (To taste.)

Steps

1. 1

   Peel the potatoes, cut them into evenly sized pieces, and place them in a pot. Cover with cold, salted water and bring to a boil.

2. 2

   Boil the potatoes for about 20–25 minutes, until they can be easily pierced with a knife or fork.

3. 3

   While the potatoes are cooking, pat the chicken thighs dry and season all over with salt and pepper. Prepare the shallots, garlic, and chives.

4. 4

   Sear the chicken thighs in a large skillet over medium-high heat, skin-side down, until the skin is golden brown and crisp. Turn and brown the other side as well; then remove the chicken from the skillet.

5. 5

   Sauté the shallots in the same skillet until soft and lightly golden. Add the chopped garlic and cook for about 30 seconds, until fragrant.

6. 6

   Pour the chicken stock into the skillet and use a wooden spoon to scrape up the browned bits from the bottom. Bring the stock briefly to a boil.

7. 7

   Stir in the cream, whole-grain mustard, and medium-hot mustard. Add a few drops of Worcestershire sauce and season the sauce with salt and pepper.

8. 8

   Return the chicken thighs to the sauce and gently braise over low to medium heat for about 20–25 minutes, until the chicken is fully cooked and the sauce has thickened slightly. The thickest part of the meat should reach at least 74 °C.

9. 9

   For the mashed potatoes, heat the cream and milk with the crushed garlic cloves and rosemary sprigs in a small saucepan. Do not let it boil vigorously; the mixture should be hot and fragrant.

10. 10

    Drain the cooked potatoes and let them steam-dry briefly. Remove the garlic and rosemary from the hot cream-and-milk mixture.

11. 11

    Add the butter to the hot potatoes and mash them. Gradually incorporate the warm cream-and-milk mixture until smooth, creamy mashed potatoes form.

12. 12

    Season the mashed potatoes with salt and pepper. If necessary, incorporate a little more warm liquid until the desired consistency is reached.

13. 13

    Serve the chicken with the creamy mustard sauce and mashed potatoes. Sprinkle with the sliced chives and serve immediately.

Notes

The source does not specify any additional cooking fat. If the chicken thighs are very lean or skinless, a small amount of oil or butter may be needed for searing. The nutritional values are approximate; salt and pepper added to taste were not included.

Nutrition per serving

• Main course
• German cuisine
• Creamy sauce
• Mashed potatoes
• Family meal
• Skillet dish
• Chicken