chicken with creole cream sauce and green chili mash
Pureeing the sauce before adding the cream takes a rustic cajun dish into fine dining territory.
- 4 bone-in skin-on chicken breasts
- low salt creole seasoning to sprinkle over the chicken
- 1-2 Tbsp vegetable oil to fry the chicken briefly
- 1 small green bell pepper coarsely chopped
- 1 small onion coarsely chopped
- 1 large clove garlic minced
- 2 Tbsp low salt creole seasoning
- 2 tsp tomato paste mixed with 1 Tbsp of water
- 1/2 cup chicken stock
- 2 Tbsp vegetable oil
- 1/2 cup heavy cream 35% milk fat or higher
- salt to taste
Heat the oil in a small saucepan.
Cook the onion and green pepper for about 5-7 minutes, until the onion is translucent and the pepper has started to soften.
Add the creole seasoning and cook another minute or two. Add the garlic and cook one more minute.
Add the diluted tomato paste and cook one minute more. Now add the chicken stock and simmer, covered, over low heat for about 20 minutes or until the green pepper is tender.
Allow to cool briefly and puree in a blender until smooth.
Pre-heat your oven to 400F. Pre-heat a frying pan over medium heat.
Season chicken with creole seasoning.
Add oil. When it shimmers, add the chicken and sear, skin side down until just golden - about 2 minutes. Spoon off fat, turn the chicken skin side up and roast, uncovered, to an internal temperature of 165F - about 30-35 minutes.
Remove chicken from the oven. Set the chicken aside, tented with foil.
Deglaze the pan with a splash of chicken stock. Add the pureed sauce and cook, stirring constantly for about a minute. Add a bit of stock if the sauce is too thick. Add the heavy cream and stir to combine. Adjust seasoning.
To serve, mound green chili mash in the middle of the plate. Spoon sauce around and top with the chicken breast.
Green chili garlic mashed potatoes
Cook 4 large Yukon gold (yellow flesh mashing) potatoes in well salted water along with 3-4 cloves garlic.
Blister and char one or two poblano peppers under the broiler. Peel and seed. Chop finely.
Mash potatoes and garlic as you usually do with butter and hot milk. Add chopped, roasted poblano peppers and stir to combine. Adjust seasoning.
Use low salt creole seasoning for this.
Calories: 511kcal | Carbohydrates: 7g | Protein: 37g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 158mg | Sodium: 140mg | Potassium: 802mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1635IU | Vitamin C: 28.8mg | Calcium: 65mg | Iron: 1.6mg