Pan Seared Chicken with Creamy Vidalia Sauce and Chive Mashed Potatoes

Preheat oven to 450 degrees F.

TO MAKE THE ONION SAUCE: In a medium saucepan over medium heat, melt the butter. Add the onion and cook for 20 minutes, until the onion is golden brown. If the onion browns too fast, reduce the heat to medium low. Add the flour and stir constantly for 5 minutes. Gradually whisk in the chicken stock and simmer for 5 minutes. Add the half-and-half and simmer 5 minutes more. Stir in the sage and season with the salt and pepper. Cover and set aside.

TO MAKE THE POTATOES: In a large pot cover the potatoes by two inches of cold water and season with salt. Cook the potatoes over medium high heat for 30 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and return them to the pot. Add the milk and butter and whisk or rice with a potato ricer until smooth. Add the chives and season with salt and pepper. Keep warm while you make the chicken.

TO MAKE THE CHICKEN: Season the chicken pieces with salt and pepper. In a large skillet over medium high heat, add the butter and vegetable oil to the skillet and sear the chicken, in batches, until golden brown, 3 to 4 minutes per side. Remove the browned pieces to a baking sheet. Bake for 30 to 35 minutes, a few minutes less for the breasts, or until the juices run clear when deeply pierced with a fork.

When ready to serve, gently heat the onion sauce over low heat. Place a generous mound of the mashed potatoes in the center of each plate and ladle the onion sauce over the potatoes. Place one thigh and one breast on top of the potatoes.