Chicken and Parsnip Mash with Pan Gravy

• 4 boneless, skinless chicken thighs
• 1 1/2 pounds parsnips, peeled and cubed
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Steps

1. 1 Preheat oven to 400°F. Season chicken thighs with salt, pepper, and thyme. Sear in olive oil in an oven-safe skillet for 2 minutes per side, then transfer to the oven for 25 minutes.
2. 2 While the chicken cooks, boil the parsnips in salted water until tender, about 15 minutes. Drain well.
3. 3 In a separate pot, sauté onion in butter until translucent. Add garlic and cook for another minute.
4. 4 Mash the parsnips with the sautéed onion and garlic mixture, then stir in heavy cream until smooth.
5. 5 Remove chicken from oven. Set aside and keep warm.
6. 6 In the same skillet, whisk in flour to make a roux. Gradually add chicken broth, whisking constantly until thickened.
7. 7 Slice the cooked chicken and place over the parsnip mash. Spoon gravy over the top.
8. 8 Garnish with fresh parsley if desired.

Equipment

• Oven-safe skillet
• Pot for boiling parsnips
• Mixing spoon or masher

Variations

• Add roasted carrots or Brussels sprouts to the mash for extra flavor and texture.
• Substitute chicken thighs with chicken breasts for a leaner option.

Substitutions

• Use almond milk for a lighter cream alternative.
• Replace butter with olive oil for a dairy-free option.

Pairings

• Pairs well with a side of garlic green beans or roasted Brussels sprouts.
• A rustic loaf of bread is perfect for soaking up the gravy.

Nutrition

Tips

• For extra flavor, roast parsnips in the oven alongside the chicken.
• If you prefer a smoother mash, use a food processor or immersion blender.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat with a splash of broth to loosen the gravy.

Serving Suggestions

• Serve with a crisp green salad or roasted vegetables for a complete meal.
• Pairs beautifully with a glass of Chardonnay.

FAQ