Leek Mashed Potatoes with Crispy Chicken Thighs, Roasted Carrots and a Lemon Shallot Pan Sauce
Leek Mashed Potatoes with Crispy Chicken Thighs, Roasted Carrots and a Lemon Shallot Pan Sauce
Ingredients
For the Leek Mashed Potatoes
- 2 leeks, white and light green parts only, thinly sliced
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
- 1/2 cup milk, warmed, or half-and-half
- 2 garlic cloves, smashed
- 2 tablespoons crème fraîche, optional, or sour cream
- as needed kosher salt
- as needed black pepper, freshly ground
For the Crispy Chicken Thighs and Roasted Carrots
- 1 pound carrots, peeled and halved lengthwise
- 2 tablespoons olive oil, divided
- 4 bone-in, skin-on chicken thighs
- as needed kosher salt
- as needed black pepper, freshly ground
For the Lemon Shallot Pan Sauce
- 1 shallot, finely diced
- 2 garlic cloves, grated
- 1/4 cup dry white wine, optional
- 1/2 cup chicken broth
- 1/2 lemon, juice and zest
- 2 tablespoons unsalted butter, cold
For Serving
- 2 tablespoons fresh chives, finely sliced
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Prepare the leeks: In a large skillet, melt 1 tablespoon of unsalted butter with 1 tablespoon of olive oil over medium-low heat. Add the sliced leeks and sauté, stirring occasionally, until they are very soft and slightly caramelized, about 10-15 minutes. Remove from heat and set aside.
⏱️ 15 min
- 3
Prepare the potatoes: Place the peeled and chunked Yukon gold potatoes in a large pot. Cover with cold water by about 1 inch and add 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes. Drain the potatoes thoroughly and return them to the empty hot pot to steam dry for 1-2 minutes.
⏱️ 25 min
- 4
While the potatoes are cooking, roast the carrots: On a baking sheet, toss the halved carrots with 1 tablespoon of olive oil, a pinch of kosher salt, and black pepper. Arrange in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
⏱️ 25 min•🌡️ 400
- 5
Cook the chicken thighs: Pat the chicken thighs very dry with paper towels. Season generously on all sides with kosher salt and black pepper. Heat 1 tablespoon of olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Place the chicken thighs skin-side down in the hot pan. Cook undisturbed for 8-12 minutes, or until the skin is deeply golden brown and crispy. Flip the chicken thighs and transfer the skillet to the preheated oven. Cook for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken from the pan, tent loosely with foil, and let rest.
⏱️ 30 min•🌡️ 400
- 6
Finish the mashed potatoes: Add 4 tablespoons of unsalted butter, the warmed milk (or half-and-half), and the 2 smashed garlic cloves to the pot with the potatoes. Mash until creamy but still with some texture. You may need to add a little more milk if desired. Stir in the sautéed leeks and crème fraîche (if using). Season with kosher salt and black pepper to taste. Remove the smashed garlic cloves. Cover and keep warm.
⏱️ 10 min
- 7
Make the lemon shallot pan sauce: Return the skillet used for the chicken to the stovetop over medium heat (remove any excess grease, leaving about 1 tablespoon). Add the finely diced shallot and cook, scraping up any browned bits from the bottom of the pan, until softened, about 2-3 minutes. Add the grated garlic and cook for 30 seconds until fragrant. Deglaze the pan with dry white wine (if using), scraping up all the fond. Let it reduce by half, about 1 minute. Add the chicken broth and bring to a simmer, reducing by about one-third, 2-3 minutes. Remove from heat and stir in the lemon zest and juice. Whisk in the 2 tablespoons of cold unsalted butter, one piece at a time, until the sauce is glossy and emulsified. Season with salt and pepper to taste.
⏱️ 8 min
- 8
Assemble and serve: Plate a generous serving of leek mashed potatoes. Top with a crispy chicken thigh and a side of roasted carrots. Spoon the lemon shallot pan sauce generously over the chicken and potatoes. Garnish with fresh chives and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Leek Mashed Potatoes with Crispy Chicken Thighs, Roasted Carrots and a Lemon Shallot Pan Sauce
For the Leek Mashed Potatoes
- 2 leeks, white and light green parts only, thinly sliced
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
- 1/2 cup milk, warmed, or half-and-half
- 2 garlic cloves, smashed
- 2 tablespoons crème fraîche, optional, or sour cream
- as needed kosher salt
- as needed black pepper, freshly ground
For the Crispy Chicken Thighs and Roasted Carrots
- 1 pound carrots, peeled and halved lengthwise
- 2 tablespoons olive oil, divided
- 4 bone-in, skin-on chicken thighs
- as needed kosher salt
- as needed black pepper, freshly ground
For the Lemon Shallot Pan Sauce
- 1 shallot, finely diced
- 2 garlic cloves, grated
- 1/4 cup dry white wine, optional
- 1/2 cup chicken broth
- 1/2 lemon, juice and zest
- 2 tablespoons unsalted butter, cold
For Serving
- 2 tablespoons fresh chives, finely sliced
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Prepare the leeks: In a large skillet, melt 1 tablespoon of unsalted butter with 1 tablespoon of olive oil over medium-low heat. Add the sliced leeks and sauté, stirring occasionally, until they are very soft and slightly caramelized, about 10-15 minutes. Remove from heat and set aside.
⏱️ 15 min - 3
Prepare the potatoes: Place the peeled and chunked Yukon gold potatoes in a large pot. Cover with cold water by about 1 inch and add 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes. Drain the potatoes thoroughly and return them to the empty hot pot to steam dry for 1-2 minutes.
⏱️ 25 min - 4
While the potatoes are cooking, roast the carrots: On a baking sheet, toss the halved carrots with 1 tablespoon of olive oil, a pinch of kosher salt, and black pepper. Arrange in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
⏱️ 25 min•🌡️ 400 - 5
Cook the chicken thighs: Pat the chicken thighs very dry with paper towels. Season generously on all sides with kosher salt and black pepper. Heat 1 tablespoon of olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Place the chicken thighs skin-side down in the hot pan. Cook undisturbed for 8-12 minutes, or until the skin is deeply golden brown and crispy. Flip the chicken thighs and transfer the skillet to the preheated oven. Cook for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken from the pan, tent loosely with foil, and let rest.
⏱️ 30 min•🌡️ 400 - 6
Finish the mashed potatoes: Add 4 tablespoons of unsalted butter, the warmed milk (or half-and-half), and the 2 smashed garlic cloves to the pot with the potatoes. Mash until creamy but still with some texture. You may need to add a little more milk if desired. Stir in the sautéed leeks and crème fraîche (if using). Season with kosher salt and black pepper to taste. Remove the smashed garlic cloves. Cover and keep warm.
⏱️ 10 min - 7
Make the lemon shallot pan sauce: Return the skillet used for the chicken to the stovetop over medium heat (remove any excess grease, leaving about 1 tablespoon). Add the finely diced shallot and cook, scraping up any browned bits from the bottom of the pan, until softened, about 2-3 minutes. Add the grated garlic and cook for 30 seconds until fragrant. Deglaze the pan with dry white wine (if using), scraping up all the fond. Let it reduce by half, about 1 minute. Add the chicken broth and bring to a simmer, reducing by about one-third, 2-3 minutes. Remove from heat and stir in the lemon zest and juice. Whisk in the 2 tablespoons of cold unsalted butter, one piece at a time, until the sauce is glossy and emulsified. Season with salt and pepper to taste.
⏱️ 8 min - 8
Assemble and serve: Plate a generous serving of leek mashed potatoes. Top with a crispy chicken thigh and a side of roasted carrots. Spoon the lemon shallot pan sauce generously over the chicken and potatoes. Garnish with fresh chives and serve immediately.
⏱️ 2 min