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Savory Pan Fried Chicken with Mushroom Gravy and Creamed Potatoes Recipe

Savory Pan Fried Chicken with Mushroom Gravy and Creamed Potatoes Recipe

Looking for a delicious and satisfying meal? Try our Pan Fried Chicken with Mushroom Gravy, Creamed Potatoes, and Charred Asparagus recipe, courtesy of Chef Bryan Woolley. This flavorful dish combines tender pan-fried chicken, velvety mushroom gravy, creamy mashed potatoes, and charred asparagus for a culinary experience you won’t want to miss.

Ingredients

6-8 boneless chicken thighs
6-8 Green Giant Golden Potatoes
6 cups chopped mushrooms
1 small onion, chopped
1/3 cup flour
4 cups vegetable stock
1 tbsp Dijon mustard
1 bunch asparagus
Olive oil or Butter
Salt and pepper to taste

Instructions

1
Begin by preparing the creamy mashed potatoes. Quarter the Green Giant Golden Potatoes and cook them in boiling water until fork-tender. In the last 4 minutes of cooking, add the asparagus to the pot. Drain the potatoes and asparagus, then mash the potatoes and season to taste with butter, cream, sour cream, salt, and pepper.
2
Heat a large pan on the stove and lightly coat the bottom with olive oil or butter.
3
Season the boneless chicken thighs with salt and pepper, then pan fry them for 5-6 minutes per side, or until fully cooked. Once cooked, set the chicken aside.
4
In the same pan used for the chicken, add the chopped mushrooms and onions. Sauté them until caramelized and cooked down, adding more oil if needed. Sprinkle the flour over the mushrooms and onions, stirring to incorporate.
5
Pour in the vegetable stock and Dijon mustard, then bring the mixture to a boil. Allow it to simmer for at least 5 minutes to thicken. Season the mushroom gravy as desired.
6
For an extra burst of flavor, char the asparagus on an open flame or under the broiler until they achieve a rich color. Season to taste.
7
To serve, plate the creamy mashed potatoes alongside the charred asparagus and pan-fried chicken. Ladle the velvety mushroom gravy over the chicken and enjoy each and every bite.

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