Garlic Butter Chicken with Parisian Potatoes

Ingredients

• 600 g Boneless chicken thighs (Cut into medium-sized pieces)
• 150 g Unsalted butter (or lightly salted butter) (At room temperature for mixing)
• 8 pcs Garlic cloves (Peeled and finely chopped)
• 2 c. à soupe Fresh flat‑leaf parsley (Coarsely chopped)
• 600 g Parisian potatoes (Small, washed, no need to peel)
• 1 c. à café Salt (For cooking water and seasoning)
• ½ c. à café Ground black pepper (Adjust to taste)
• 30 ml Cognac (or brandy) (Optional, adds depth)

Instructions

1. Prepare the garlic butter

   In the blender bowl, add the softened butter, the chopped garlic cloves, and the parsley. Blend for 30 seconds until a smooth paste forms.

   Time: PT15M

2. Form the butter balls

   Using an ice‑cream scoop, scoop portions of garlic butter and roll into balls about 2 cm in diameter. Place them on a sheet‑pan lined with parchment paper.

   Time: PT10M

3. Freeze the balls

   Put the tray in the freezer for at least 30 minutes until the balls are firm.

   Time: PT30M

4. Cook the Parisian potatoes

   Place the potatoes in a saucepan, cover with cold water, add 1 tsp salt and bring to a boil. Reduce heat and simmer for 30 minutes until tender.

   Time: PT30M

   Temperature: 100°C

5. Brown the potatoes

   Drain the potatoes, pat dry on a towel. Heat a skillet over medium‑high heat (≈140°C), add 20 g butter, then the potatoes. Turn frequently for 7 minutes until golden and slightly crisp.

   Time: PT7M

   Temperature: 140°C

6. Sear the chicken

   Season the chicken pieces with salt and pepper. Heat the skillet over high heat (≈200°C), add 30 g butter and sear the chicken for 5 minutes, skin side down, until a nice color develops.

   Time: PT5M

   Temperature: 200°C

7. Finish cooking in the oven

   Preheat the oven to 200°C. Transfer the skillet (or place the chicken on a sheet‑pan) and bake for 15 minutes. Add a garlic butter ball to each piece 2 minutes before the end so it melts.

   Time: PT15M

   Temperature: 200°C

8. Plating

   Arrange the chicken pieces on plates, add the golden Parisian potatoes, drizzle with any remaining melted garlic butter and sprinkle with a little fresh parsley.

   Time: PT5M

Nutrition Facts

Calories

1100

Protein

90 g

Carbohydrates

60 g

Fat

90 g

Fiber

4 g

Ingredient Substitutions

• Instead of Boneless chicken thighs: Chicken breasts, Chicken drumsticks
• Instead of Unsalted butter (or lightly salted butter): Margarine, Clarified butter
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Fresh flat‑leaf parsley: Dried parsley (1 tsp)
• Instead of Parisian potatoes: New small potatoes
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Cognac (or brandy): Dry white wine (30 ml)

Equipment Needed

• Immersion blender or stand mixer
• Mixing bowl
• Ice‑cream scoop (or tablespoon) (optional)
• Baking sheet or tray
• Large pot or saucepan
• Colander
• Heavy‑bottomed skillet (e.g., cast‑iron skillet)
• Oven
• Chef’s knife
• Cutting board
• Kitchen tongs (optional)
• Sauce spoon (optional)

Critical Steps — Do Not Skip

• Blend the butter with garlic until a smooth paste forms.
• Sear the chicken over very high heat to create a flavorful crust.
• Drain and dry the potatoes before browning to avoid excess moisture.

Chef Tips from the Video

• Use lightly salted butter to balance the salt without adding extra salt.
• A splash of cognac added to the pan just before removing the chicken adds a subtle aromatic note.
• Serve with a small green salad to bring freshness to the rich dish.

Troubleshooting

Storage

Refrigerator: Garlic butter keeps for 1 week refrigerated in an airtight container.

Freezer: Garlic butter balls keep up to 3 months in the freezer.

Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the garlic butter and freeze it in balls several days ahead.
• Potatoes can be boiled the day before, cooled, then refrigerated; brown them just before serving.