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Ingredients
1 1/2 Pounds Yukon gold potatoes, quartered
1 Tablespoon canola oil
12 Ounces chicken thighs, boneless, skinless
2 Teaspoons bottled minced roasted garlic
1/4 Cup sour cream
1/4 Cup milk
2 Teaspoons snipped fresh thyme or Italian (flat-leaf) parsley
1/4 Teaspoon salt
1/8 Teaspoon ground black pepper
1 Package brown gravy mix
Sprigs fresh thyme or Italian parsley (optional)
Instructions
In a large saucepan cook potatoes, covered in boiling water for 20 to 25 minutes or until tender.
In a skillet, heat oil over medium-high heat, reduce heat to medium; add chicken thighs. Cook 14 to 18 minutes, or until no longer pink, turning once halfway through cooking time. Coarsely shred chicken. Cover and keep warm.
Drain cooked potatoes; return to saucepan. Add garlic to potatoes. Mash with a potato masher or an electric mixer on low speed. Add sour cream, milk, 2 teaspoons thyme, the salt, and pepper. Mash until light and fluffy and cover to keep warm.
Prepare gravy mix according to package directions.
Layer potatoes, chicken, and top with gravy in 4 bowls, garnish each serving with a thyme sprig, if desired.