Crispy Chicken Thighs & Mash with Truffle Butter

2 chicken thighs 

1-1.5 potatoes 

3 carrots 

1 tablespoon All Things Butter Salted Butter

1 tablespoon All Things Butter Truffle Butter 

Step 1

Get your chicken thighs out of the fridge to cool before cooking, then season generously with salt and pepper. 

Step 2

Add boiling water to a pan, followed by peeled, cubed potatoes (around 1-1.5 potatoes depending on desired portion) and salt. Leave to simmer for around 15 mins or until the potatoes fall straight off a fork. 

Step 3

Peel your carrots, cut into batons, cover in olive oil, salt and pepper and then pop into an air fryer or oven until roasted (around 15 mins for an air fryer). 

Step 4

Add your chicken thighs to a cold pan skin side down, then bring up the temperature slowly until the skin is crispy. 

Step 5

Turn over, then add just under a tablespoon of butter and a clove of garlic to the pan, baste for a minute and then add your chicken thighs to the bottom of your air fryer (or if using an oven, turn off) with your carrots for the last few minutes of cooking. 

Step 6

With your carrots and chicken to the side, melt around a tablespoon of truffle butter. 

Step 7

Then drain off your potatoes, add a tea towel on top to steam (optional), then add your melted butter, a pinch of salt and stir with a soft spatula until smooth. 

Step 8

Take your carrots and chicken out of the air fryer, add your carrots to a bowl with the rest of your salted butter (around a teaspoon) and some fresh chopped parsley. 

Step 9

Finally, assemble your plate: mashed potato, chicken thighs and carrots - topping your mash with chopped chives if desired. Enjoy!