Creamy Herb Chicken with Glazed Mashed in 35 Minutes

Instructions:

1. Place the 2 lbs of peeled and cubed Yukon Gold potatoes into a large pot of salted water. Bring to a boil and cook for about 15 minutes until a fork slides in with zero resistance. Note: Overcooking them slightly is better than undercooking for a smooth mash.
2. While the potatoes boil, pat the 1.5 lbs of chicken thighs completely dry with paper towels. Season both sides with salt, pepper, and the dried Italian seasoning. Heat 1 tbsp of olive oil in your skillet over medium high heat. Add the chicken and cook for 5-7 minutes per side until deep golden brown and crispy.
3. Remove the chicken from the pan and set it aside to rest. Turn the heat down to medium and add the 3 cloves of minced garlic. Sauté for about 30 seconds until the kitchen smells like a garlic heaven. Pour in the 0.5 cup of white wine, scraping the bottom of the pan to loosen all those brown bits.
4. Once the wine has reduced by half, pour in the 0.75 cup of heavy cream. Let it simmer for 3-4 minutes until it coats the back of a spoon. Add the chicken back into the pan for 1 minute to warm through and soak up that herb infused goodness.
5. Drain the potatoes and return them to the warm pot for 1 minute to steam off any excess moisture. This is crucial for texture. Pass them through a ricer or mash them thoroughly.
6. Fold in the 4 tbsp of butter and the 0.25 cup of warmed milk. Once smooth, swirl in the 2 tbsp of honey, 1 tbsp of balsamic glaze, and the 0.5 tsp of smoked paprika. The potatoes should look glossy and slightly tinted from the glaze.
7. Plate a generous scoop of the glazed mashed potatoes and top with a chicken thigh. Spoon a healthy amount of the herb cream sauce over the top, ensuring it cascades down the sides of the potatoes.
8. Check the internal temperature of the chicken; it should hit exactly 165°F (74°C). If it's a few degrees under, the carryover heat while resting will finish the job.