Pan-Seared Chicken with Sun-Dried Tomato Cream Sauce and Mashed Potatoes

1. Break down the whole chicken into individual pieces.

2. Season the chicken pieces generously with salt.

3. Pour olive oil into a pan and heat it up.

4. Place the chicken skin-side down in the pan and sear until golden brown and crispy, then flip to cook the other side. Set the chicken aside.

5. Mince chili pepper and garlic. Chop sun-dried tomatoes. Zest a lemon.

6. In a food processor, combine the chopped sun-dried tomatoes, minced chili, minced garlic, lemon zest, juice from the lemon, and honey. Blend until it forms a paste.

7. Add the blended paste to the pan and cook for a minute.

8. Pour coconut milk into the pan and stir until the sauce is well combined and simmering.

9. Return the seared chicken to the pan, nestling it into the sauce to finish cooking.

10. For the mashed potatoes, peel, boil, and mash potatoes.

11. In a separate pot, heat milk with thyme sprigs.

12. To the mashed potatoes, add butter, the infused milk, potato starch, salt, and pepper. Mix until smooth.

13. Slice the cooked chicken breast.

14. Plate the mashed potatoes, top with the chicken pieces, and spoon the sauce over everything.