Creamy Garlic Chicken with Duck Fat Smashed Potatoes

Directions

For the Potatoes

1. Preheat the oven to 400°F. Toss the potatoes with 2 tbsp duck fat, 1 tsp kosher salt, and ½ tsp ground black pepper. Spread evenly on a sheet pan and roast for 20 minutes.

For the Chicken

1. While the potatoes roast, pat the chicken skins completely dry with paper towels. Season with ¾ tsp salt and ½ tsp pepper. Heat 2 tbsp of avocado oil in a large skillet over medium-high heat.

2. Add the chicken skin-side down and sear for 2–2½ minutes, until the skin is golden in color. Transfer the chicken to a paper towel-lined plate. Remove the pan from heat to cool and reserve 1 tbsp of chicken fat from the pan for the sauce.

3. After the potatoes have roasted for 20 minutes, give them a good toss and move the potatoes to one side of the sheet pan, adding the chicken to the other side of the pan. Return to the oven and roast for 22 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from the oven and smash the potatoes using the back of a small measuring cup.

For the Creamy Garlic Sauce

1. While the chicken rests, add the garlic to the skillet with the reserved chicken fat and sauté for 1 minute, stirring as you go. Add the chicken demi-glace and give it a good stir, breaking up any brown bits along the way. Stir in the broth, heavy cream, herbs and a pinch of salt and pepper. Bring to a simmer and cook for 4–5 minutes, until thickened enough to run a spoon clean down the middle of the pan. Remove from heat and spoon the creamy garlic au jus over the chicken and smashed potatoes. Serve warm.