This recipe sounds like a fancy bistro meal, but it is so simple to put together. Potatoes mashed with some type of green, here shredded green cabbage, is this kind of homey side you might see an Italian grandmother making and for good reason – the combination is nutritious, cheap and easy. You can also substitute the green cabbage with savoy cabbage or kale, if that is what you have in the fridge. With vegetables and starch taken care of, you can focus on the protein, in this case juicy chicken thighs. The shallot sauce is just a matter of slicing some shallots and adding them to a pan sauce.
Since boneless chicken thighs are economical, I like to buy a family pack and freeze them in single size portions in food storage bags. Then I just take out one portion the night before an place in the refrigerator to defrost over night. Potatoes and cabbage are readily any time of year, and keep well for a least a week or two. Keep potatoes in a dark spot in a cupboard, not on the counter where the light can make them turn green or go bad quicker (don’t place in the refrigerator however, which will make them mealy). I like to cover the cut side of a head of cabbage with aluminum foil so it’s wrapped nice and tight, then I cover the rest in plastic wrap and place on a plate in the refrigerator. It keeps well a couple of weeks that way for me.
I like to make this dish on a cold night, where the rewards of a buttery mash covered in shallot sauce and tender pieces of chicken is well worth the small amount of extra effort it takes to pull this together. It isn’t just comforting, but healthy – cabbage has is loaded with antioxidants and vitamin C. See here for the health benefits of cabbage: https://www.healthline.com/nutrition/benefits-of-cabbage. This recipe makes two servings, as this packs well for lunch the next day.
Potatoes and Cabbage:
2 large Idaho potatoes
2 cups shredded green cabbage, savoy cabbage or kale
1/2 cup milk
2 Tbsp butter
2 scallions, trimmed and sliced
1/2 tsp salt
Several grinds of black pepper
Chicken Thighs and Shallot Sauce:
3 Tbsp olive oil
1/4 cup flour
1/4 tsp salt
Few grinds of black pepper
4 skinless and boneless chicken thighs
2 Tbsp butter
2 shallots, thinly sliced
1 cup low-sodium chicken stock
Peel and cut potatoes into large chunks. Place in a pot of salted water along with shredded cabbage. Bring to a boil, reduce heat and simmer about 15 minutes, until potatoes are easily pierced with a fork. Drain, and mash potatoes with a potato masher or fork, stirring in cabbage as well.
Mix milk, butter, scallions, salt and black pepper in a measuring cup and heat in a microwave for 30 seconds, until hot. Pour into the mashed potatoes and cabbage, stirring well with a fork until fluffy. Add more hot milk and/or butter if desired. Cover to keep warm.
Heat olive oil in a large non-stick skillet over medium heat. Place flour on a plate. Season chicken thighs with salt and black pepper. Dredge chicken thighs in flour, shake off excess, and add to the skillet. Cook 7 – 10 minutes on each side, until chicken is golden brown and cooked through, or 170 degrees Fahrenheit. Add butter and shallots to the pan with the chicken. Add a pinch of salt and a few grinds of black pepper. Cook 5 – 10 minutes more, until shallots are soft and golden. Stir in chicken stock and cook another 5 minutes, until sauce has slightly thickened. Serve chicken in shallot sauce with potato and cabbage mash.