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Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until softened, about 3-4 minutes.
Add the chicken breasts (or thighs) to the pan and season with salt, pepper, thyme, and paprika. Cook for 5-7 minutes on each side, until browned.
Add the chicken broth, reduce the heat, and cover. Simmer for 15-20 minutes, or until the chicken is fully cooked through and easily shreds with a fork.
Remove the chicken from the skillet and shred it using two forks. Set it aside.
Make the Creamy Gravy:
In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually add the chicken broth, stirring continuously to prevent lumps. Allow the mixture to simmer and thicken for 3-4 minutes.
Stir in the heavy cream (or milk) and cook for an additional 2 minutes, until the gravy is smooth and creamy. Season with salt and pepper to taste.
Return the shredded chicken to the skillet, stirring to coat the chicken with the creamy gravy. Let it simmer for 2-3 minutes to combine the flavors.
Prepare the Mashed Potatoes:
While the chicken is simmering, cook the potatoes in a large pot of salted boiling water for 15-20 minutes, or until they are fork-tender.
Drain the potatoes and return them to the pot. Add the butter and milk (or cream) and mash until smooth and creamy. Season with salt and pepper to taste.
Assemble the Dish:
Spoon the mashed potatoes onto individual plates or a serving platter. Top with the shredded chicken and creamy gravy. Garnish with fresh parsley for a pop of color.
Serve:
Serve immediately, and enjoy this comforting, savory dish with a side of steamed vegetables or a simple salad.
Serving and Storage Tips:
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