Hot Toddy Chicken with Pancetta and Garlic Mashed Potatoes
Warm your soul with the irresistible flavors of Hot Toddy Chicken with Pancetta and Garlic Mashed Potatoes, a cozy yet elegant dish perfect for any occasion. Golden, crispy chicken thighs are simmered in a whiskey-infused pan sauce enriched with honey, lemon, and savory pancetta, creating a harmonious balance of sweet, tangy, and smoky flavors. Paired with ultra-creamy garlic mashed potatoes made with roasted garlic, buttery Yukon gold potatoes, and a touch of heavy cream, this meal is the ultimate comfort food indulgence. Whether you're seeking a hearty family dinner or an impressive option for entertaining, this recipe delivers a restaurant-quality experience right from your kitchen.
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Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 ounces Pancetta, diced
- 2 medium Shallots, thinly sliced
- 4 cloves Garlic cloves, minced
- 0.5 cup Whiskey
- 1 cup Chicken broth
- 2 tablespoons Honey
- 2 tablespoons Lemon juice
- 1 tablespoon Unsalted butter
- 2 pounds Yukon gold potatoes
- 0.5 cup Heavy cream
- 3 tablespoons Butter
- 0.5 cup Milk
- 6 cloves Roasted garlic cloves
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Season the chicken thighs generously with salt and pepper on both sides.
Step 3
Heat a large oven-safe skillet over medium-high heat and add the olive oil. Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and sear the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, reduce the heat to medium and add the pancetta. Cook until crispy, about 4 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Step 5
Add the shallots to the skillet and sauté until softened, about 3 minutes. Stir in the minced garlic and cook for an additional minute.
Step 6
Deglaze the skillet by adding the whiskey, scraping the bottom of the pan to release any browned bits. Simmer for 2 minutes to cook off the alcohol.
Step 7
Stir in the chicken broth, honey, and lemon juice, then bring the mixture to a simmer.
Step 8
Nestle the seared chicken thighs back into the skillet along with any juices that may have accumulated. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 9
While the chicken is baking, prepare the garlic mashed potatoes. Peel and chop the Yukon gold potatoes into chunks. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until tender.
Step 10
Drain the potatoes and return them to the pot. Mash them using a potato masher or ricer.
Step 11
In a small saucepan, gently heat the heavy cream, butter, and milk until warmed through. Add the mixture to the mashed potatoes, along with the roasted garlic cloves. Stir to combine and season with salt to taste. Cover to keep warm.
Step 12
Once the chicken is done, remove the skillet from the oven. Stir in the unsalted butter and reserved pancetta to the sauce.
Step 13
Serve the chicken thighs over the garlic mashed potatoes, spooning the sauce over the top. Enjoy your comforting Hot Toddy Chicken with Pancetta and Garlic Mashed Potatoes!
Nutrition Facts
| Serving size | (2718.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4749.4 |
| Total Fat 309.2g | 0% |
| Saturated Fat 113.2g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 1069.1mg | 0% |
| Sodium 6912.9mg | 0% |
| Total Carbohydrate 215.7g | 0% |
| Dietary Fiber 13.7g | 0% |
| Total Sugars 48.2g | |
| Protein 207.1g | 0% |
| Vitamin D 60.4IU | 0% |
| Calcium 483.2mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 6643.5mg | 0% |
Source of Calories