MASHED POTATOES WITH CHIVES
This is about as simple as it gets: classically prepared mashed potatoes - just potatoes, milk, butter and salt - get a generous handful of pretty chives stirred in. Be sure to add plenty of salt, and taste as you go; good mashed potatoes rely on it.
Provided by Pierre Franey
Categories easy, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut them into 2-inch cubes.
- Put the potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer 20 minutes or until the potatoes are tender. Do not overcook them.
- Meanwhile, heat the milk until it is hot.
- Drain the potatoes and put them through a food mill or ricer or mash them well with a potato masher. Return them to the saucepan. Using a wooden spatula, add the butter and chives and blend well. Mix in the milk and keep warm until ready to serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 577 milligrams, Sugar 4 grams, TransFat 0 grams
STUFFED CHICKEN (MASHED POTATOES)
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a medium saucepan, add the potatoes and enough cold water to cover, and bring to a boil. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain, then return the potatoes to the pot. Add the milk, 2 tablespoons of butter and lemon zest and mash until smooth. Season with salt and pepper. Transfer the potatoes to a work surface, flatten into an even round and cut into quarters.
- Run your fingers under the skin of each chicken breast to separate it from the meat. Place 1/4 of the potatoes under the skin of each breast, gently pressing to evenly distribute. Place the stuffed chicken in a roasting pan, drizzle with the olive oil and season with salt and pepper. Bake until tender and the juices run clear, about 40 minutes. Transfer the chicken to a platter. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juices, scraping up any browned bits from the bottom. Spoon the sauce over the chicken and serve.
MASHED-POTATO-STUFFED CHICKEN
This is a recipe from Rachel Ray's web site. The next time I make it I am going to add more flavor to the mashed potatoes such as sour cream or cheese. It was a very nice meal and we enjoyed it.
Provided by happynana
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a medium saucepan, bring potatoes and enough cold water to cover to a boil. Simmer until potatoes are fork tender, about 15 minutes.
- Drain and return potatoes to pan.
- Add milk, 2 tablespooons butter, and lemon peel. Mash until smooth. Can add other seasonings if desired.
- Season with salt and pepper.
- Transfer potatoes to a work surface, flatten into an even round and cut into quarters.
- Run your fingers under the skin of each chicken breast to separate it from the meat.
- Place one quarter of the potatoes unter the skin, gently pressing to evenly distribute.
- Place stuffed chicken breasts in a roasting pan. Drizzle with olive oil and season with salt and pepper.
- Bake until tender and juices run clear, about 40 minutes.
- Transfer to chicken to a plate. Stir lemon juice, parsley and remaining butter into the pan juices, scraping any borwned bits from the bottom. Spoon sauce over the chicken and serve.
Nutrition Facts : Calories 331.3, Fat 22.3, SaturatedFat 10.1, Cholesterol 79.1, Sodium 139.6, Carbohydrate 17.4, Fiber 2.5, Sugar 0.6, Protein 17.4
PAN-FRIED CHICKEN WITH MASHED POTATOES AND GRAVY
This chicken is seasoned and pan-fried with bacon grease. Potatoes are roasted in the oil as well, mashed, and served with homemade gravy.
Provided by Chris Breese
Time 1h5m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 22.3 g, Cholesterol 87.2 mg, Fat 10.9 g, Fiber 2.6 g, Protein 30.2 g, SaturatedFat 4.6 g, Sodium 596.3 mg, Sugar 1.7 g
STUFFED CHICKEN BREASTS WITH SMASHED POTATOES
Make and share this Stuffed Chicken Breasts With Smashed Potatoes recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 23
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
Nutrition Facts : Calories 889, Fat 39.5, SaturatedFat 17.6, Cholesterol 309.1, Sodium 1054.1, Carbohydrate 47.3, Fiber 5.9, Sugar 4.1, Protein 75.5
CHICKEN, SMASHED POTATOES & GRAVY
On chilly days, I crave this yummy chicken, potatoes and gravy. Share it with the family, or take it to potlucks and watch it disappear. -Deborah Posey, Virginia Beach, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts :
CHICKEN WITH POTATO STUFFING
Meet the Cook: This is a great Sunday meal or "company dish" - as long as you're prepared with second helpings! My husband and I have two sons...3 and almost 1. We live in the country. He is a large-animal veterinarian; I give music lessons. -Carla Kreider, Quarryville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook the potatoes in boiling salted water until almost tender; drain and set aside. Cook the sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into 1/2-in. pieces. , In a large skillet over medium heat, cook and stir potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 teaspoons parsley, salt, rosemary, 3/4 teaspoon thyme and pepper., Stuff the chicken with the potato mixture. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate until ready to bake., Place chicken in a roasting pan breast side up; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350° for 2-1/4 hours or until a thermometer inserted in stuffing reads 165° and a thermometer inserted in the thigh reads 180°., Bake stuffing in the baking dish for 45 minutes or until heated through and lightly browned. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. Skim fat and thicken pan drippings for gravy if desired. Serve with chicken and stuffing.
Nutrition Facts : Calories 651 calories, Fat 38g fat (11g saturated fat), Cholesterol 183mg cholesterol, Sodium 733mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 57g protein.
FRIED CHICKEN AND MASHED POTATOES
Fried chicken is something you must know how to make. In this recipe you'll learn how to build a tasty, crispy crust and check for doneness. It's the perfect finger food to serve at your next picnic.
Provided by Jonathan Waxman
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the chicken: Put the buttermilk in a large bowl and set it next to your cutting board; as you cut pieces off the chicken, add them to the buttermilk. With a sharp knife, remove and discard the wing tips (or reserve for stock). Cut the wings from the chicken. Cut the thigh and leg away from the body; split this section into three pieces by separating the drumstick and then cutting the thigh in half. Repeat with other thigh and leg. With kitchen shears, snip off the rear and the back bone. Push down on the bird to break the breastbone; cut the breasts into 4 pieces.
- Season the buttermilk and chicken mixture with a healthy pinch of salt, the paprika, and the Tabasco. Stir to combine and coat the chicken. (The chicken can be cooked right away or marinated overnight.) Fill the oil to ¾-inch (2cm) deep in a large skillet and heat over medium-high heat.
- For the mashed potatoes: Peel the potatoes, cut into large chunks, and add to a large pot of simmering salted water. Cook at a low simmer until tender, 35-45 minutes. (Do not boil.)
- Combine the cornmeal, flour, ½ tablespoon (9g) salt and a generous amount of black pepper in a strong paper bag. Remove the chicken pieces from the buttermilk marinade (reserving the marinade) and transfer them to the paper bag. Shake the bag to coat the chicken thoroughly.
- Whisk the eggs into the remaining marinade; return the floured chicken pieces to the marinade and stir to coat again. In batches, transfer the chicken pieces back to the paper bag and shake to coat with the flour mixture again.
- Starting with the biggest pieces, place the chicken in the hot oil and fry until cooked through and golden-brown, 18-20 minutes, turning every 5 minutes. (Depending on the size of your skillet, you may need to fry in batches.) Adjust the temperature to make sure the heat is constant. Transfer cooked chicken pieces to a paper towel-lined plate and season with salt. Serve the chicken hot or at room temperature. (To reheat cold chicken: Place on a tray and into an oven at 300 degrees F for about 20 minutes, to crisp up the skin.)
- Drain the potatoes, reserving 1 cup (240ml) of the cooking liquid in the pot. Place the potatoes back in the pot and add the cream and butter; bring to a simmer over medium-high heat and mash with an old-fashioned potato masher to desired texture.
- Mound the mashed potatoes on a rimmed platter and serve with the fried chicken.
ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABLES
Steps:
- Make mashed-potato stuffing:
- Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme. Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste.
- Preheat oven to 450°F.
- Rinse chicken inside and out and pat dry completely. Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish. Truss chicken and rub all over with butter. Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan. In a small bowl toss shallots and garlic with oil and add to roasting pan.
- Roast chicken in lower third of oven for 30 minutes. Turn chicken breast side up and baste with pan juices. Arrange vegetables and thyme sprigs in pan and season with salt and pepper. Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180°F. During last 30 minutes of roasting bake reserved stuffing, covered with foil.
- Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve chicken, stuffing, and vegetables sprinkled with parsley.
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MASHED POTATO STUFFED CHICKEN BREASTS RECIPE - FOOD
From foodandwine.com
Servings 4Total Time 1 hr 15 minsCategory Chicken
- Peel the potato and cut into 1/2 inch pieces. In a medium saucepan, cover the potato with room-temperature salted water. Bring the potato to a boil, then reduce the heat to a simmer and cook until tender, about 20 minutes. Drain the potato, then mash together with the milk, butter and salt and pepper to taste. Let the mashed potato cool to warm.
- Place each chicken breast, smooth-side-up, on a work surface. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast. Divide the mashed potato filling between the breasts, stuffing them full. Rub the chicken with the oil, then season all over with 3/4 teaspoon salt and 1/2 tea-spoon pepper.
- Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes. Let stand 5 minutes before slicing and serving.
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