Garlicky Pan-Fried Chicken

Ingredients: 1 1/2 pound(s) white potatoes, peeled and cut into 2-inch pieces Kosher salt and pepper 1/2 cup(s) low-fat sour cream 8 small (about 2 pounds total) chicken thighs 4 clove(s) garlic, smashed 1 red onion, cut into 1/2-inch-thick wedges 8 sprig(s) fresh thyme

1 tablespoon(s) olive oil

Place the potatoes in a large saucepan; cover with cold water. Bring to a boil, add 2 teaspoons salt, reduce heat, and simmer until tender, 15 to 18 minutes. Reserve 1/2 cup of the cooking water; drain the potatoes and return to the pot. Mash with the sour cream and 1/4 teaspoon pepper, adding some

cooking water if the potatoes seem dry. Meanwhile, in a large bowl, toss the chicken, garlic, onion, and thyme with the oil and 1/2 teaspoon each salt and pepper. Heat a large skillet over medium heat until hot, about 2 minutes.

Remove the chicken from the bowl and place in the skillet, skin-side down. Spoon the onion-garlic mixture over and around the chicken. Cook, turning the onions occasionally, for 10 minutes. Turn the chicken; stir the onions and garlic. Cook until the chicken is cooked through, 5 to 6 minutes more.

Serve with the mashed potatoes.