Pan-Seared Chicken Thighs with Creamy Peppercorn Whiskey Sauce Recipe

with Chunky Mashed Potatoes

by Chef Chad Rosenthal

Recipe Ingredients

Serves 4

For the Chicken

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• Kosher salt & black pepper to taste
• Optional: pinch of smoked paprika (for extra color)

For the Peppercorn Sauce

• 1 tbsp unsalted butter
• 1 small shallot, finely minced
• 2 tsp coarsely crushed black peppercorns (or a mix of green + black)
• ¼ cup whiskey (or bourbon)
• ½ cup beef stock
• ⅓ cup heavy cream
• Salt to taste

For the Chunky Mashed Potatoes

• 2 lb russet or Yukon Gold potatoes, peeled and cut into chunks
• 3 tbsp unsalted butter (plus more to finish)
• ¼ cup heavy cream (more to taste)
• Salt and pepper to taste
• 2 green onions, thinly sliced (for garnish)

Recipe Directions

1. Sear the Chicken

1. Preheat oven to 400 °F (205 °C).
   
2. Pat chicken thighs dry and season generously with salt and pepper.
   
3. Heat olive oil in a Flavortown Cookware stainless-steel skillet over medium-high until shimmering.
   
4. Place chicken thighs skin-side down and sear 3–4 minutes per side until golden-brown.
   
5. Transfer pan to the oven (the skillet is oven-safe up to 500 °F) and roast 12–15 minutes, until internal temp reaches 165 °F.
   
6. Remove chicken and let rest on a plate; keep the pan on the stove for the sauce.

2. Make the Creamy Peppercorn Sauce

1. Over medium heat, melt butter in the same pan (don’t wipe it out).
   
2. Add shallots and sauté 1–2 minutes until softened.
   
3. Stir in crushed peppercorns; toast 30 seconds to release aroma.
   
4. Deglaze with whiskey — pour it in and let it bubble 30 seconds to burn off alcohol, scraping up browned bits.
   
5. Add beef stock and reduce by half (about 2 minutes).
   
6. Stir in heavy cream and simmer until thickened and velvety (2–3 minutes).
   
7. Season to taste with salt.

3. Make the Chunky Mashed Potatoes

1. While the chicken cooks, boil potatoes in salted water 15–20 minutes until tender.
   
2. Drain and return to pot.
   
3. Mash roughly with butter, cream, salt, and pepper — leave a few chunks for texture.
   

4. Bring It Together

1. Spoon a generous scoop of mashed potatoes onto each plate.
   
2. Top with a crispy chicken thigh.
   
3. Pour the creamy peppercorn sauce over the top.
   
4. Garnish with sliced green onions.
   

👨🍳 Chef Notes

• For a thicker sauce, let it reduce longer before adding cream.
• Prefer no alcohol? Swap whiskey for 2 tbsp balsamic vinegar or extra stock.
• Works equally well with boneless thighs or pork chops.