For Kiran

This dinner was planned for Friday, but my cousin Kiran was a little impatient. So I switched things up just for her! So here it is, Smothered Chicken over Mashed Potatoes.

This was one generously proportioned recipe. I suppose it varies on the size of chicken thighs you have to start with, but mine were quite large. And one russett potato made a surprisingly amount of mashed potato. This was easily enough food for two. I only wish now that I'd saved a bit of the mushroom-green-bean-gravy mix to eat with the leftover chicken and potatoes I'll have tomorrow for lunch.

Also, since this is basically a braised chicken dish, I ignored the recipe's suggestion to flip the chicken over (didn't want soggy skin) and finished this off under the broiler so the chicken was nice and crispy. If the gravy is too thin (so the beans can be immersed), it's easy enough to reduce it to a thicker consistency after you take the chicken out. Just took a few minutes to thicken up properly.

I'll also say, I didn't think the lemon juice at the beginning added any flavor, really. Which is too bad. I might add it next time along with the chicken stock to make a more lemon-y gravy.

Adapted from Going Solo in the Kitchen

2 chicken thighs (or breast)
1/2 juicy lemon
flour
vegetable oil
1 tsp garlic, chopped
1-1/4 c chicken stock
1 cup mushrooms, thinly sliced
1 sprig thyme
1 cup green beans, trimmed
salt, pepper
1-2 t parsley, minced

Note: The original recipe has the mushrooms added to the gravy, raw, but I sauteed mine after the chicken, after draining off the excess oil. Then I added a little butter to cook the flour in, instead of more oil.

Sprinkle the chicken thighs with lemon juice, dredge in flour, shake to remove excess, and set aside. Heat oil in a pan (enough oil to be about 1/4 inch deep in pan). Brown chicken pieces and remove from the pan. Remove all but 2 t of oil. Add the garlic, and cook for about 30 seconds. (Don't let the garlic burn. When you can smell it, it's done.

Removing the pan from the heat, add 1 T flour, cook briefly in the hot oil, then slowly pour in the chicken stock, whisking the whole time. Put back over heat and cook until thickened.

Place the chicken back in the gravy. Add the mushrooms and thyme, cover the pan and simmer for about 10 minutes. Add the green beans, submerging into the gravy. If it's too thick, thin with stock. Cook until the beans are the desired texture. Taste and adjust seasonings. Sprinkle with parsley. Serve with mashed potatoes!

For a single, generous serving of mashed potatoes:

1 peeled and cubed russett potato
3-6 T milk or half and half
1 T butter
1 T sour cream (optional)
salt, pepper

Cover the potatoes with water (heavily salted water) and bring to a boil. Lower the heat to a gentle boil and cook until fork tender. (About 15 minutes.)

Drain the water and mash the potatoes with a fork or masher. Add half and half and butter. (I dind't have sour cream or I would have used it.) The amount of milk or half and half varies based on how dry the potatoes are and whether or not you're using sour cream. Mix. Season. Eat!

Comments

[Becky B]

Oh my goodness! That looks so good!

[Jeena Khan]

Becky--it was so fast, too!!

[kiran]

Thanks Jeena!! This looks delicious :)

[Jeena Khan]

Kiran, you bet! :)

[Kiran]

Im making this tonight. I can't wait!! (but I might cheat and use instant mashed potatoes...sorry!). haha.

[Jeena Khan]

You'll have to let me know how it turns out!! (And no judgement about the instant mashed--we've all been there.)