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Pan-seared chicken thigh with creamy Swiss brown mushroom sauce, mashed potato, baby corn and cherry tomatoes

Creamy Mushroom Chicken Thigh with Mashed Potatoes

Pan-seared chicken thigh with golden skin, served on silky mashed potatoes with a creamy Swiss brown mushroom sauce made in the same pan. A cosy, French-inspired dinner for one. The potatoes boil on their own for most of the cooking time, and the chicken rests uncovered in the fridge overnight for golden skin.
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Prep Time 20 minutes
Cook Time 1 hour
Dry Brining Time 8 hours
Total Time 9 hours 20 minutes
Servings: 1 person
Course: Main Course
Cuisine: French-Inspired
Ingredients Method Video Notes

Ingredients
  

Chicken & Seasoning
  • 1 boneless chicken thigh skin on
  • 1/4 tsp (1.25ml) salt for the meat side
  • 1/4 tsp (1.25ml) black pepper
  • 1/8 tsp (0.6ml) white pepper
  • salt extra, for the skin
  • neutral oil a splash, for frying
Mashed Potato
  • 2 potatoes about 270g / 9.5oz
  • 1.5 tbsp (21g) butter
  • 3 tbsp (45ml) heavy cream
  • 1 pinch salt
  • 1 pinch white pepper
Mushroom Sauce
  • 3-4 Swiss brown (cremini) mushrooms about 70g / 2.5oz, halved
  • 1 baby corn halved lengthwise
  • 3 cherry tomatoes
  • 1/2 tbsp (7g) butter
  • 1.5 tbsp onion diced, about 1/8 small onion
  • 1 clove garlic minced
  • 1/3 cup (80ml) chicken stock
  • 3 tbsp (45ml) heavy cream
  • 1/4 tsp (1.25ml) light soy sauce
  • 1 pinch black pepper
For Serving
  • fresh parsley chopped

Method
 

  1. Mix the salt, black pepper and white pepper in a small bowl.
    Salt, black pepper and white pepper seasoning mix in a small white bowl
  2. Rub the seasoning onto the meat side of the chicken thigh only. Sprinkle a little salt on the skin. Place it skin side up on a rack and leave it uncovered in the fridge overnight. This dries out the skin so it browns better in the pan.
    Salted chicken thigh on a wire rack, ready to dry brine uncovered overnight
  3. The next day, start with the potatoes since they take the longest. Boil them whole until fork-tender, about 30 to 40 minutes depending on size. Check with a fork.
    Two potatoes boiling in a small pot for mashed potatoes
  4. Peel the potatoes and push them through a sieve for the smoothest texture. Mix in the butter, heavy cream, a pinch of salt and white pepper until silky. Set aside and keep warm.
    Silky mashed potatoes with butter and heavy cream on a wooden spoon
  5. Dice the onion and mince the garlic.
    Finely diced onion on a wooden chopping board
  6. Halve the Swiss brown mushrooms, slice the baby corn in half lengthwise and chop the parsley. Set everything aside.
    Slicing Swiss brown mushrooms in half
  7. Heat a stainless steel pan over medium heat. To check it is ready, flick in a few drops of water. When they bead up and glide around like little balls, add a splash of oil. Using a non-stick pan? Just heat the oil until it shimmers.
    Water droplets beading on a hot stainless steel pan
  8. Lay the chicken skin side down and press it with a weight (I use a small bowl of water) so the skin cooks evenly. Cook for about 8 to 9 minutes until golden, then flip and cook another 7 to 8 minutes, until the thickest part reaches 80°C / 176°F. Move the chicken to a plate to rest.
    Chicken thigh searing skin side down in a stainless steel pan until golden
  9. Don’t wash the pan. In the chicken fat, add the mushrooms, baby corn and cherry tomatoes. Let the mushrooms brown on both sides, then set the tomatoes aside for plating.
    Browned Swiss brown mushrooms, baby corn and cherry tomatoes in the chicken fat
  10. Add the butter, garlic and onion and fry for about a minute until fragrant.
    Mushrooms, baby corn and cherry tomatoes with butter, garlic and onion in the pan
  11. Pour in the chicken stock, light soy sauce and heavy cream, and add a pinch of black pepper. Simmer on low for about a minute until the sauce is creamy.
    Creamy mushroom sauce simmering with chicken stock, soy sauce and heavy cream
  12. Spoon the mash onto a plate and top with the chicken. Spoon the mushroom sauce around it, add the baby corn and tomatoes, and finish with chopped parsley.
    Pan-seared chicken thigh with creamy Swiss brown mushroom sauce, mashed potato, baby corn and cherry tomatoes

Notes

What I tested: I cook this in a stainless steel pan. A non-stick pan works too; just heat the oil until it shimmers instead of doing the water test.
Serves: One. This portion is just right for me, as I’m not a big eater. Double everything for two.
Doneness: Chicken is safe from 74°C / 165°F, but thighs are more tender at around 80°C / 176°F. No thermometer? Pierce the thickest part; the juices should run clear.
My twist: Many creamy mushroom chicken recipes add Worcestershire sauce for savoury depth. I use a little light soy sauce instead.
Short on time? You can skip the overnight dry brine and season just before cooking. The skin won’t brown quite as evenly, but it will still taste great.