Marry Me Chicken

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Marry Me Chicken

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Yield: 8

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Ingredients

Marry Me Chicken

• 3-4 lbs boneless, skinless chicken thighs
• ½ cup all-purpose flour (for dredging)
• Salt and pepper
• 4 tablespoons olive oil
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 large onion, finely chopped
• 1 cup dry white wine
• 3 teaspoons Better Than Bouillon Chicken Bouillon (paste) mixed with 2 cups of water for chicken broth
• 1 cup heavy cream
• 3/4 cups sun-dried tomatoes (chopped)
• 1/4 cup capers (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (adjust to taste)
• ½ cup freshly grated Parmesan cheese
• Fresh basil, for garnish (optional)

Creamy Mashed Potatoes

• 2 lbs Yukon Gold potatoes, peeled and cubed
• ½ cup heavy cream
• ¼ cup butter, cubed
• Salt and pepper, to taste
• 2 cloves roasted garlic, mashed (optional)

Instructions

Marry Me Chicken

1. Clean your chicken thighs (optional), pat dry, and then generously season with salt & pepper.
2. Add the 1/2 cup flour to a shallow dish.
3. Lightly dredge each chicken thigh in the flour mixture, shaking off any excess.
4. Heat 2 tablespoons of olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Fry the chicken thighs for 4-5 minutes on each side, or until golden and crispy. Remove the chicken and set aside. Add more butter and olive oil if needed.
5. In the same skillet, add more butter (if needed) and sauté the chopped onion until softened, about 5 minutes.
6. Add the minced garlic and cook until fragrant, about 1 minute.
7. Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom. Cook until wine evaporates- about 5 minutes.
8. Stir in the chicken broth and heavy cream.
9. Add in sun-dried tomatoes, capers (if using), thyme, oregano, and red pepper flakes. Let it simmer for a few minutes until slightly thickened.
10. Stir in the grated Parmesan cheese to the sauce.
11. Return the fried chicken thighs to the skillet, nestling them into the sauce. Let them simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
12. Garnish with fresh basil and serve immediately over mashed potatoes!

Creamy Mashed Potatoes

1. Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
2. Drain the potatoes and place them back into the pot using a potato ricer. If you do not have a potato ricer, mashing them is fine too.
3. Add the butter first and mix into the potatoes until the butter is fully incorporated.
4. Then add heavy cream and mix thoroughly.
5. Add roasted garlic (if using), and season with salt and pepper. Stir until smooth and creamy.

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