Ingredients
Chicken
- 2 Tbsp J. Olive Co. Robust Extra Virgin Olive Oil
- 6 bone-in, skin-on chicken thighs|
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 small shallot, finely chopped
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- ⅓ cup J. Olive Co. Traditional Dark Balsamic
- ¾ cup chicken stock
- 1–2 tsp honey (to taste)
Olive Oil–Mashed Potatoes
- 2 lbs Yukon Gold potatoes, peeled and cubed
- ⅓ cup J. Olive Co. Mild Extra Virgin Olive Oil
- ¼ cup warm milk or cream
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
1. Preheat oven to 375°F. Season chicken thighs on both sides with salt and pepper.
2. Heat Robust EVOO in a large oven-safe skillet over medium-high heat. Sear chicken, skin-side down, until golden and crisp, about 5–6 minutes. Flip and cook 2 minutes more. Remove chicken and set aside.
3. Reduce heat to medium. Add shallot and garlic to the skillet and sauté until softened, about 2 minutes. Stir in thyme.
4. Deglaze the pan with dark balsamic, scraping up browned bits. Add chicken stock and honey; bring to a gentle simmer.
5. Return chicken to the skillet, skin-side up. Transfer to oven and braise uncovered for 25–30 minutes, until chicken is tender and sauce is slightly reduced.
6. Meanwhile, boil potatoes in salted water until fork-tender, about 15 minutes. Drain well.
7. Mash potatoes with Mild EVOO, warm milk, salt, and pepper until smooth and creamy.
8. Serve chicken over mashed potatoes, spooning balsamic sauce over the top. Finish with a drizzle of fresh EVOO if desired.