Name: Marry Me Chicken
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: Serves 4 - 6
Ingredients: 6 boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 1/2 cup all-purpose flour; 3 tablespoons salted butter; 2 tablespoons olive oil; 1 small red onion, diced small; 4 cloves garlic, sliced; 1 tablespoon chopped fresh rosemary; 2 teaspoons chopped fresh oregano; 2 tablespoons tomato paste; 1/2 cup dry white wine; 2 cups chicken broth; 1 cup heavy cream; 1/2 cup julienned sun-dried tomatoes; 1 teaspoon crushed red pepper flakes; Fresh basil leaves, for garnish; Parmesan, grated, for sprinkling; Brown Butter Mashed Potatoes, recipe follows; 5 pounds Yukon gold potatoes; 2 1/2 sticks (1 1/4 cups) salted butter, at room temperature; One and a half 8-ounce packages cream cheese (12 ounces total), at room temperature; 1/2 cup half-and-half; 1/2 cup heavy cream; Kosher salt and freshly ground black pepper; Milk, if needed, for thinning; Chopped fresh parsley, for garnish

Directions

Sprinkle the chicken with salt and pepper and dredge it in the flour. Set aside.
Heat the butter and olive oil in a large skillet over medium-high heat. Sear the chicken until golden, 3 to 4 minutes per side. Remove to a plate.
Add the onion, garlic, rosemary and oregano, then cook to soften, 2 to 3 minutes. Add the tomato paste and cook for 1 more minute. Deglaze with the white wine. Add the chicken broth, cream, sun-dried tomatoes and red pepper flakes, then bring to a boil. Return the chicken to the skillet, then lower the heat to a simmer and reduce the sauce a little, another 2 minutes.
Taste and adjust the seasonings as needed. Tear over the basil and sprinkle over the Parmesan. Serve with Brown Butter Mashed Potatoes.

Brown Butter Mashed Potatoes

Peel the potatoes, then rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown.
Drain the potatoes, then return them to the pot. With the burner on a low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Transfer to a serving platter and drizzle the remaining brown butter over the top. Sprinkle with fresh parsley.