Chicken With Garlic Smashed Potatoes Recipes

CHICKEN WITH GARLIC SMASHED POTATOES

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix as directed; place on baking sheet sprayed with cooking spray.
• Bake 30 min. or until done (165ºF). Meanwhile, add potatoes to large saucepan of boiling water; cook 20 min. or until tender.
• Drain potatoes; return to pan. Add mayo, cheese and garlic; mash until desired consistency. Serve with chicken.

CHICKEN AND SMASHED POTATO

Steps:

• Combine the chicken and brine in a large container and refrigerate for 8 hours. Remove the chicken, reserving the brine, then pound out or use a meat tenderizer. Return the chicken to the brine and refrigerate for another 8 hours.
• Heat the frying oil in a deep fryer to 350 degrees F.
• Remove the chicken from the brine and combine with the buttermilk and Buffalo Sauce in a large bowl until evenly coated.
• In three different bowls, place the all-purpose flour, eggs and buttermilk whisked together and the Chicken Flour. Take 2 of the chicken breasts from the marinade and dredge in the all-purpose flour until completely coated. Transfer to the egg mixture and coat until you don't see any flour. Transfer to the chicken flour and dredge. Repeat with the remaining pieces of chicken.
• Press down on each Baked Potato until the skin breaks and it is about 1 1/2 inches high.
• Fry 2 pieces of chicken at a time in the oil until the chicken is cooked, about 7 minutes, adding a baked potato to each batch around the halfway point. Repeat with the remaining chicken breasts and potatoes.
• To serve, place a fried smashed potato in the center of a large bowl, top with some Green Beans, add 2 fried chicken breasts on top at a 90-degree angle. Pour some Caramelized Onion Cream Sauce on top. Top with shaved green onions (if using).
• Combine the water, brown sugar, salt, key lime juice, orange juice, sea salt, ginger, thyme, rosemary and 1/2 cup salt in a large pot. Stir until the sugar and salts completely dissolve, then bring to a low boil and boil gently for 5 minutes. Add the ice and stir. about 16 cups
• Combine the hot wing sauce, hotter wing sauce, chili powder, coriander, cumin, cayenne, turmeric and blazing hot wing sauce in a medium pot. Bring to a simmer and cook, stirring slowly until the mixture reduces and thickens just a bit, stirring frequently, about 15 minutes. Turn off the heat, add the butter and orange juice concentrate and stir until combined.
• Stir together the flour, paprika, salt, pepper, chili powder, coriander, cumin, basil, dry ground mustard, sage, thyme, ginger, marjoram, oregano and 1/3 cup iodized salt in a large bowl until thoroughly combined. This will keep, tightly covered, for 2 weeks.
• Preheat the oven to 400 degrees F.
• Coat the potatoes with salad oil and top with a dash each of salt and pepper. Bake until tender, about 1 hour 20 minutes. Cool, then refrigerate overnight.
• Blanch the green beans in 1/2 gallon water combined with 1 tablespoon kosher salt until they become bright in color. Cool in an ice bath, then drain and set aside.
• Heat the clarified butter and salad oil in a large skillet over medium-high heat. Add the shallots, then the garlic and sweat until the shallots start to become translucent. Add the green beans, seasoned sea salt and some white pepper and toss to coat. Continue turning for about a minute or so until the pan becomes hot again. Do not let the shallots and garlic brown.
• Deglaze with the wine and let simmer for no more than 30 seconds. Add the Basil Butter and turn off the heat. Turn and stir the beans until the butter is melted and emulsified with the wine. Set aside until ready to plate.
• Sweat the garlic and shallots in the olive and salad oil in a small skillet until translucent. Transer to the bowl of a mixer and add the butter, pesto, basil leaves and 1/2 teaspoon salt. Mix until fully incorporated. Transfer the butter to a large piece of plastic wrap and roll into a tube shape. Wrap in parchment paper and continue to compress the tube. Refrigerate overnight. This is a great compound butter for many uses and will hold in the refrigerator for a few weeks if sealed properly.
• Sauté the onions in a medium pot with clarified butter and salad oil until caramelized. Add some sugar if the onions are overly wet and do not caramelize to the appropriate color. Add the garlic and stir for another 2 minutes. Deglaze the pot with white wine and add 1 or 2 pinches of salt and a pinch of pepper. Add the heavy cream and simmer, stirring occasionally, until reduced by about 10 percent, about 45 minutes. Remove from the heat, add the butter and emulsify completely with an immersion blender until the sauce is as smooth as gravy.

ROASTED CHICKEN WITH GARLIC MASHED POTATOES

Steps:

• Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
• Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.

HOT TODDY CHICKEN WITH PANCETTA AND GARLIC MASHED POTATOES

Steps:

• Cook the pancetta in a frying pan until crisp; set aside on kitchen paper.
• Season the chicken well with salt & black pepper.Melt half of the butter & oil in a large frying pan - add the lemon zest & the chicken SKIN SIDE DOWN and fry until the skin is crispy & golden, about 5 minutes.Turn over and cook on the other side for about 3 minutes. Drain and place the chicken and the lemon zest on to a plate lined with kitchen paper & set aside.
• Take the frying pan off the heat & add the whisky - return the pan to the heat for about 1 minute. Add the lemon juice, honey & the hot chicken stock. Mix the remaining butter with the flour and gradually whisk in to the whisky sauce in the pan until thickened slightly.
• Return the chicken & lemon zest to the pan & simmer without a lid for about 25 to 30 minutes. Turn the chicken over half way through.
• Meanwhile, cook the potatoes in boiling salted water until very soft. Drain & keeping the potatoes in the pan, add the butter, salt, pepper, garlic & cream to the potatoes inthe pan. Whisk until smooth or mash with a metal potato masher until smooth and there are no lumps remaining. Check seasoning and add more if necessary. Replace lid and keep warm.
• Divide the garlic mash onto 6 warm dinner plates, top with the chicken and then 2 slices of pancetta for each serving. Drizzle over the hot toddy sauce & garnish with fresh parsley. Serve hot with lightly steamed winter greens.
• A dish to satisfy & keep colds at bay!