Basic Chicken Thighs & Au Gratin Serrano Potatoes

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 lbs russet potatoes, peeled and sliced 1/8-inch thick
• 2 serrano peppers, stemmed, seeded and finely minced
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup Gruyère cheese, freshly shredded
• 1/2 cup sharp white cheddar, shredded
• 2 tbsp butter
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil
• Kosher salt and cracked black pepper

Method

1. 1

   Pat the chicken thighs completely dry. Rub with olive oil, smoked paprika, garlic powder, onion powder, salt and black pepper.

2. 2

   Warm the heavy cream, minced garlic and serrano peppers in a small saucepan over medium heat until simmering, then remove from heat and steep 5 minutes.

3. 3

   Layer half the potatoes in a greased baking dish, season with salt and pepper, top with half the cheeses, then repeat with remaining potatoes, the warm infused cream and the rest of the cheese.

4. 4

   Sear the chicken thighs skin-side down in an oven-safe cast iron skillet over medium-high heat for 6 minutes until deeply golden, then flip.

5. 5

   Roast both the gratin and the chicken skillet at 400°F (200°C) for 35 to 40 minutes, until the chicken reads 175°F internally and the potatoes are tender and browned.