Groove the baby potatoes with a wedge cutter. Boil in salted water for 6–8 minutes, then drain and steam-dry.
Toss the potatoes with 1-1.5 tbsp olive oil, salt, pepper, 1/4 tsp dried thyme, and 1/4 tsp rosemary. Air fry at 190°C for 15 minutes, shake, then 200°C for 5–8 minutes. Add 1 tbsp butter and 1/2 tsp crushed garlic for the last 2–3 minutes.
Pat the chicken thighs dry and apply 1 tsp black pepper, 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/2 tsp dried thyme. Sear in 1 tbsp oil over medium-high heat for 5–7 minutes per side, until cooked through. Remove and rest.
In the same pan, add 1 tbsp butter, finely chopped white onion, and minced garlic cloves. Cook for 2–3 minutes.
Add in the crushed peppercorns and chicken stock, scrape the pan and simmer for 2–3 minutes. Add the Dijon mustard, Worcestershire sauce and rosemary. Stir in the double cream, and simmer for 3–5 minutes until slightly thickened.
Return the chicken to the sauce for 1–2 minutes. Sprinkle chopped parsley if using. Adjust all seasonings to preference.
Cook it hands-free.
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