Dinner 3 Recipe

Prepare chicken

Pat the chicken thighs dry with paper towels. Season both sides evenly with kosher salt, black pepper and smoked paprika. Lightly dust the skin-side and underside with the 2 tbs flour, shaking off excess.

Sear

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add 2 tbs olive oil. When shimmering, place the thighs skin-side down, spacing them so they aren’t crowded. Cook undisturbed 7–9 minutes until skin is deeply golden and crisp. Flip and cook 3 minutes on the flesh side.

Finish in oven

Preheat oven to 400°F (200°C) while searing. After flipping, transfer the skillet to the oven and roast 12–15 minutes, until an instant-read thermometer inserted into the thickest part away from bone reads 165°F (74°C). Remove chicken to a warm plate and tent loosely with foil to rest.

Make pan sauce

Return the skillet to the stovetop over medium. If there is more than 1 tbs fat, spoon off leaving about 1 tbs. Add 2 tbs butter; once melted, add the sliced onion and sauté 4–5 minutes until softened and beginning to brown, scraping up browned bits from the pan. Add minced garlic and optional red pepper flakes; cook 30–45 seconds until fragrant. Deglaze with 1/2 cup white wine (or 1/2 cup chicken stock) and let reduce by half, about 2–3 minutes. Stir in 1 cup chicken stock and 2 tsp chopped thyme; simmer gently 3–4 minutes until slightly reduced. Whisk in remaining 1 tbs butter and 1 tbsp lemon juice to finish. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley just before serving. Spoon sauce over rested thighs.

Boil potatoes and garlic

Place potato cubes and 3 garlic cloves in a medium pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then simmer until potatoes are fork-tender, about 12–15 minutes.

Mash

Drain potatoes and garlic well and return to warm pot off heat for 1 minute to dry slightly. Add 3 tbs butter, 1/2 cup milk, and optional 2 tbs sour cream. Mash with a potato masher until smooth but still slightly textured. Season with 1 tsp salt and 1/2 tsp black pepper; adjust to taste.

Blanch (optional for tender-crisp)

Bring a medium pot of salted water to a boil. Add green beans and cook 2–3 minutes until bright green and slightly tender. Drain and immediately plunge into an ice bath to stop cooking. Drain and set aside. (If skipping blanching, proceed directly to sauté and cook a bit longer.)

Sauté and finish

Heat 1 tbs olive oil in a large skillet over medium heat. Add sliced garlic and cook 30 seconds until fragrant. Add drained green beans, season with 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat. Sauté 3–4 minutes until heated through and any excess moisture cooks off. Remove from heat and stir in 1 tsp lemon zest and 1 tsp lemon juice. Taste and adjust seasoning; serve immediately.