Basic Chicken Thighs and Au Gratin Serrano Potatoes

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1.5 tbsp Dijon mustard
• 1.5 tbsp olive oil or melted butter
• 2–3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 lbs Yukon Gold potatoes, sliced 1/8-inch thick (mandoline recommended)
• 2–3 serrano peppers, thinly sliced into rounds (keep seeds for full heat)
• 1 cup heavy cream
• 1/2 cup regular chicken broth
• 1.5 cups shredded cheese, divided (Gruyère, sharp white cheddar, or Pepper Jack)
• 3 cloves garlic, minced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves

Method

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a small bowl, whisk together the Dijon mustard, olive oil (or melted butter), minced garlic, smoked paprika, thyme, salt, and black pepper.

3. 3

   Pat the chicken thighs completely dry, then rub the seasoning paste thoroughly over both sides and set aside.

4. 4

   In a large (12-inch) oven-safe skillet, toss the sliced potatoes, minced garlic, sliced serranos, salt, pepper, and 1 cup of the shredded cheese. Press down into an even, compact layer.

5. 5

   Pour the heavy cream and regular chicken broth evenly over the potatoes, pressing down gently so the liquid settles into the potato layers.

6. 6

   Arrange the chicken thighs skin-side up directly over the potato bed.

7. 7

   Bake uncovered for 45–50 minutes, until the potatoes are fork-tender and the chicken reaches an internal temperature of at least 175°F.

8. 8

   Transfer the chicken briefly to a clean plate. Scatter the remaining 1/2 cup of shredded cheese across the bubbling potatoes, place the chicken back on top, and broil on high for 2–3 minutes until the cheese is browned and the skin is deeply blistered and crisp.

9. 9

   Let the skillet rest for 10 minutes before serving so the sauce thickens and sets around the potatoes.