Crispy Braised Chicken Thighs with Balsamic Mushrooms, Spinach & Mash

Pat chicken dry with paper towel. Season chicken on both sides with salt. Heat a large high sided pan over medium-high heat and add chicken, skin-side down. Cook without moving until skin has browned and fat has rendered, about 5 minutes (see tip). Remove chicken from pan and set aside, skin-side up.

Tip! The chicken doesn't need to be cooked through at this point.

While the chicken browns, thinly slice the mushrooms. Peel and mince the garlic. Peel and medium dice the potatoes into 1 cm cubes.

Place mushrooms and garlic in the pan with half of the butter. Cook the mushrooms and butter, seasoning with a little salt, until they start to soften and brown. Once the moisture from the butter and mushrooms has almost evaporated, finish the deglazing process by adding the balsamic vinegar. Stir to combine. Reduce balsamic by half.

Tip! The moisture from the mushrooms and the butter will help to “deglaze” the pan, loosening all the yummy little chicken bits stuck to the bottom.

In the meantime, boil kettle. Mix the stock concentrate with 1 cup hot water. Add the chicken back to the pan along with any juices, SKIN SIDE UP. Add enough chicken stock to cover the chicken thighs by ³⁄₄, leaving only the skin exposed. Simmer for at least 15 minutes and up to 25 minutes for more tender chicken.

While the chicken is braising, add the diced potatoes to a pot, cover with water and bring to the boil. Cook until tender, about 8-10 minutes. Drain potatoes and return to the pot. Season with salt and pepper. Add remaining butter to taste. Using a potato masher, mash to your desired consistency. Set aside, covering to keep warm.

Tip! If you like a super creamy mash, add a dash of milk.

Remove chicken thighs from the pan, set aside on a clean plate. Increase the heat to medium-high. Reduce the liquid by half or until it thickens slightly. Turn off the heat, then stir through a handful of spinach. Divide mash, chicken and balsamic mushrooms between plates. Enjoy!

Pat chicken dry with paper towel. Season chicken on both sides with salt. Heat a large high sided pan over medium-high heat and add chicken, skin-side down. Cook without moving until skin has browned and fat has rendered, about 5 minutes (see tip). Remove chicken from pan and set aside, skin-side up.

Tip! The chicken doesn't need to be cooked through at this point.

While the chicken browns, thinly slice the mushrooms. Peel and mince the garlic. Peel and medium dice the potatoes into 1 cm cubes.

Place mushrooms and garlic in the pan with half of the butter. Cook the mushrooms and butter, seasoning with a little salt, until they start to soften and brown. Once the moisture from the butter and mushrooms has almost evaporated, finish the deglazing process by adding the balsamic vinegar. Stir to combine. Reduce balsamic by half.

Tip! The moisture from the mushrooms and the butter will help to “deglaze” the pan, loosening all the yummy little chicken bits stuck to the bottom.

In the meantime, boil kettle. Mix the stock concentrate with 1 cup hot water. Add the chicken back to the pan along with any juices, SKIN SIDE UP. Add enough chicken stock to cover the chicken thighs by ³⁄₄, leaving only the skin exposed. Simmer for at least 15 minutes and up to 25 minutes for more tender chicken.

While the chicken is braising, add the diced potatoes to a pot, cover with water and bring to the boil. Cook until tender, about 8-10 minutes. Drain potatoes and return to the pot. Season with salt and pepper. Add remaining butter to taste. Using a potato masher, mash to your desired consistency. Set aside, covering to keep warm.

Tip! If you like a super creamy mash, add a dash of milk.

Remove chicken thighs from the pan, set aside on a clean plate. Increase the heat to medium-high. Reduce the liquid by half or until it thickens slightly. Turn off the heat, then stir through a handful of spinach. Divide mash, chicken and balsamic mushrooms between plates. Enjoy!