Cowboy Butter Chicken with Creamy Mashed Potatoes and Broccolini

Ingredients

• 700 g chicken thigh fillets
• 1 small onion (Diced or finely chopped)
• 1 tbsp Italian mixed herbs
• 1 tbsp cayenne pepper (Use less for a milder dish)
• 2 tbsp Worcestershire sauce
• 30 g salted butter (For the cowboy butter sauce)
• 2 tbsp Dijon mustard
• 75 ml chicken stock
• 4 garlic cloves (Finely chopped or minced)
• 0.5 handful fresh parsley (Chopped)
• 1 fresh lemon juice (Juice of 1 fresh lemon)
• 1 big bunch broccolini (Part-boiled before adding to the chicken pan)
• 700 g potatoes (Peeled and cut into chunks for boiling)
• 25 g salted butter (For the mashed potatoes)
• 40 ml milk (For the mashed potatoes)

Steps

1. 1

   Prepare the ingredients. Chop the onion and parsley, mince the garlic, juice the lemon, and peel and cut the potatoes into evenly sized chunks so they cook at the same rate.

2. 2

   Place the potato chunks in a saucepan, cover with water, and bring to a boil. Cook until completely tender when pierced with a fork, about 15–20 minutes.

3. 3

   While the potatoes cook, heat a large skillet over medium-high heat. Add the chicken thigh fillets and cook until browned on the outside and nearly cooked through, turning as needed, about 6–8 minutes per side depending on thickness.

4. 4

   Add the chopped onion, Italian mixed herbs, and cayenne pepper to the skillet with the chicken. Cook for several minutes, stirring the onion around the chicken, until the onion softens and the spices are fragrant.

5. 5

   Add the Worcestershire sauce and stir to coat the chicken and onions, scraping up any browned bits from the base of the pan.

6. 6

   Add the minced garlic, chopped parsley, 30 g salted butter, Dijon mustard, fresh lemon juice, and chicken stock to the skillet. Stir until the butter melts and the sauce is smooth.

7. 7

   Reduce the heat to low and simmer the chicken in the sauce until the sauce thickens and the chicken is fully cooked, about 5–10 minutes. The thickest part of the chicken should reach 165°F / 74°C.

8. 8

   Transfer the chicken to a plate and leave the sauce in the skillet. Keep the chicken warm while finishing the vegetables and potatoes.

9. 9

   Part-boil the broccolini until bright green and just tender, then drain it. Add it to the same skillet used for the chicken and toss it through the remaining sauce so it absorbs the flavor.

10. 10

    Drain the cooked potatoes thoroughly and return them to the warm saucepan. Add 25 g salted butter and 40 ml milk, then mash until creamy and smooth. Add no extra seasoning unless needed, since the butter and sauce are already salted.

11. 11

    Divide the mashed potatoes, cowboy butter chicken, and sauced broccolini among three plates. Spoon any remaining sauce over the chicken and serve immediately.

Notes

The source lists macros per serving as approximately 605 calories, 50 g protein, 25 g fat, and 45 g carbohydrates. Adjust the cayenne pepper downward if you prefer less heat. The transcript specifies adding part-boiled broccolini to the chicken pan so it absorbs the sauce.

Nutrition per serving

• main
• chicken
• weeknight dinner
• high-protein
• whole-food
• pan-seared
• vegetables
• comfort food