Chicken And Smashed Potato Recipes

CHICKEN, SMASHED POTATOES & GRAVY

Steps:

• In a large microwave-safe bowl, combine potatoes and water. Microwave, covered, on high for 10-12 minutes or just until tender. Cool slightly; drain., Transfer potatoes to a 5-qt. slow cooker. Add chicken, vegetables, garlic, bay leaves and 1 teaspoon pepper. Pour broth and wine over chicken and vegetables. Cook, covered, on low 3-4 hours or until a thermometer reads 165° and potatoes are tender. Remove chicken from slow cooker; tent with foil., Strain cooking juices, reserving potatoes and cooking juices; discard remaining vegetables and bay leaves. In a large bowl, mash potatoes with cream cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper and enough cooking juices to reach desired consistency; keep warm., In a small saucepan, melt butter over medium heat. Stir in flour until blended; cook and stir 1-2 minutes. Gradually whisk in 1 cup cooking juices, milk and remaining salt and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. , Discard remaining cooking juices. Slice chicken; serve with potatoes, gravy and, if desired, chives.

PAN-ROASTED CHICKEN WITH SPINACH AND SMASHED POTATOES

Steps:

• Preheat oven to 450 degrees. In a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, 15 minutes.
• Meanwhile, season chicken with salt, pepper, and thyme. In a large ovenproof skillet, heat 1 teaspoon olive oil over medium-high. Cook chicken, skin side down, until golden and crisp, 5 minutes. Flip, then add shallots; cook until chicken is browned, 5 minutes. Flip shallots, then transfer skillet to oven. Roast until chicken is cooked through, 15 minutes.
• Reserve 3/4 cup cooking water from potatoes. Drain potatoes and return to pan. Add 2 teaspoons oil, lemon zest, and reserved cooking water; season with salt and pepper and roughly mash.
• Transfer chicken and shallots to a platter and heat skillet over medium. Add remaining 1 teaspoon oil and garlic and stir until fragrant, 30 seconds. Gradually add spinach, and toss until wilted, 3 to 5 minutes. Season to taste with salt, pepper, and lemon juice. Serve chicken with shallots, potatoes, and spinach.

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.

CHICKEN AND MASHED POTATO BAKE

Steps:

• Prepare gravy mix according package directions in skillet (or you can make your own gravy).
• Add chicken and frozen vegetables and return to boil.
• Reduce heat, cover and simmer for 10 minutes.
• Pour hot stew into 4-quart baking dish.
• Spoon or pipe potatoes onto hot mixture using pastry bag and large tip.
• Bake at 375 degrees for 12-15 minutes or until potato topping is lightly browned.

CHICKEN AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
• Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.

STUFFED CHICKEN BREASTS WITH SMASHED POTATOES

Steps:

• preheat oven to 300 degrees F
• For the Stuffing:
• saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl
• add the spinach, ricotta, Gorgonzola, basil, parsley and mix well
• Season with salt and pepper
• Add the eggs, mix well, and set aside
• Make the Chicken:
• Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin
• Divide the stuffing between the breasts, mounding it along the center of each
• Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package
• Secure each flap with a toothpick
• Season the chicken all over with salt and pepper, to taste
• Heat 2 tbsp oil in a large skillet over medium heat
• Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side
• Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more
• Transfer to a platter, tent with foil and keep warm in oven
• meanwhile make the potatoes--
• add potatoes in a 6 qt pan with water to cover and kosher salt
• bring to a boil
• lower to simmer, cover and cook 15-20 minutes until potatoes are tender
• drain
• return to pot and cook over low heat until dried, remove from heat
• add butter, salt, pepper and milk, mashing with a masher until chunky, set aside
• for the sauce :
• pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon
• add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste
• bring to a boil and simmer until thickened, 5-8 minutes
• place potatoes on 4 plates
• serve 1 chicken breast overlapping potatoes and serve sauce atop

PAN-FRIED CHICKEN WITH MASHED POTATOES AND GRAVY

Steps:

• Place bacon in a large, deep-sided skillet over medium heat. Cook, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
• Lightly season chicken on both sides with salt and pepper. Cook in the bacon grease over medium heat until browned and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
• Add potatoes to the skillet and fry until fork-tender, about 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, then mash. Add butter and mash until combined. Add milk and mash until smooth. Mix in crumbled bacon and season with Italian seasoning, salt, and pepper.
• Add flour to remaining oil in the skillet. Whisk over medium-low heat until a roux forms. Add chicken broth, a little at a time, whisking as you do until a sauce forms that is a little thinner than gravy. Simmer gravy until it thickens, about 1 minute. Remove from the heat and season with salt and pepper.
• Serve gravy over potatoes and chicken.