Easy Creamy Paprika Chicken Thighs with Mashed Potatoes
Ingredients
- 5 chicken thighs
- 1/2 tsp garlic powder
- 1 tsp black pepper
- 1 1/2 tsp sweet paprika
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin powder
- 2 tbsp cooking oil for frying
- 4 medium potatoes peeled and cubed
- 1 tsp salt for potatoes
- 1/2 tsp black pepper for potatoes
- 4 tbsp butter
- 1 tbsp sour cream
- 1/2 cup warm heavy cream or whole milk
- 1 small onion finely chopped
- 1/2 tsp garlic paste
- 2 tomatoes made into paste
- 1 tsp smoked paprika for sauce
- 3/4 cup chicken stock
- 3/4 cup heavy cream for sauce
- 1 1/2 tsp Dijon mustard
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Season chicken thighs with the dry spice mix.
- Fry on medium-low, 4–5 minutes per side. Set aside.
- Boil potatoes with salt and pepper until tender.
- Mash potatoes with butter, sour cream, and warm cream.
- Sauté onion in the same pan.
- Add garlic paste, cook briefly.
- Add tomato paste and smoked paprika.
- Add stock and cream, mix until smooth.
- Stir in Dijon mustard, simmer until thickened.
- Return chicken to the pan, spoon sauce over, simmer.
- Garnish with parsley and serve over mashed potatoes.
Notes
Use the same pan throughout to build flavor from the fond. Sauce should coat the back of a spoon before you add the chicken back in.