Preheat your skillet over medium high heat with olive oil. Season the
chicken on both sides with salt and pepper. In a large bowl with cornstarch
coat the chicken until there is a thin layer of cornstarch on both sides. Shake
off excess.
Sear the chicken thighs skin side down until golden brown and crispy about
8 to 10 minutes. Flip over and cook for another 10 minutes until golden
brown. Once you establish crispiness on both sides of the thighs you can
place a lid on the pan and allow the chicken to continue cooking until it’s
done. Internal temperature will be 165 degrees.
In the meantime make the pesto. Combine all of the ingredients into a food
processor and puree until smooth.
Once the chicken has cooked, serve over the Mashed Parsnip Potatoes with a
spoonful of the pesto on top of each thigh.
Mashed Parsnip Potatoes
Cut the potatoes and parsnips in similar sizes so they can cook
simultaneously. Add them to a pot and fill with cold water. Season with salt
and bring to a boil over high heat. Lower to a simmer and cook the potatoes
and parsnips until tender but not falling apart. Drain and transfer back into
the pot or a large bowl.
Begin to mash the hot potatoes. Add in the butter, heavy cream (add more if
needed) and season with salt and pepper to taste. Serve right away.
