Equipment
- stand mixer with wire whip or hand mixer
Ingredients
- 3 cups Potatoes peeled and diced small
- 1 cup Beef broth
- 2 sprigs Fresh thyme
- 1/2 tsp Kitchen Bouquet Browning and Seasoning Sauce or comparable gravy type mix
- 3 tbsp Butter
- 2 tbsp Heavy cream
- 1 cup Avocado oil or more if needed
- 1/2 cup All-purpose flour
- 1/2 cup Cornstarch
- 4 oz Chicken breast boneless skinless butterflied
- 1/4 cup Milk
- 2 tbsp Cheddar cheese shredded
- 1/2 cup Corn defrosted
- 1 tbsp Scallions garnish
Instructions
- Peel and cut potatoes into bite-sized chunks so they all cook evenly. Place in a pot with cold water over high heat. Once boiling, turn the heat down to a simmer. Check the potatoes by inserting a fork into them, once the fork slides in and out with ease, take off of the heat and strain out all of the water.
- In a saucepan, bring the broth, thyme, and gravy mix to a low simmer to build flavor. Season with salt and pepper. (Once deep flavor has built, thicken the gravy using 1 teaspoon of flour dissolved in an equal amount of water until smooth and not lumpy). Turn up the heat to a simmer, stir in the mixture a little at a time until it thickens into a gravy. Then set aside and cover with a lid to keep warm. Reheat if needed before serving.
- In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.
- Heat the oil in a skillet or sauté pan to 350°F. Mix the flour and cornstarch. Toss the chicken in the flour/cornstarch then dip in milk, then back into the flour cornstarch to coat well on each side. Once the oil is hot, fry the chicken to a deep golden brown and to an internal temperature of 160°F. Remove from the oil to a paper towel-lined plate to drain excess grease and immediately season with salt. Let rest for 3 minutes before cutting into bite sized pieces.
- Using a ricer or potato masher, mash the potatoes to break them up. Mix in the cream and butter mixture, and whip until smooth. Season with salt and pepper to taste.
- Place the mashed potatoes in a bowl, top with cheese, chicken, corn, and gravy over top. Garnish with scallions.
Nutrition
Calories: 629kcal | Carbohydrates: 64g | Protein: 23g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 765mg | Potassium: 484mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1141IU | Vitamin C: 5mg | Calcium: 181mg | Iron: 2mg
Fried Chicken Bowl
Equipment
- stand mixer with wire whip or hand mixer
Ingredients
- 3 cups Potatoes peeled and diced small
- 1 cup Beef broth
- 2 sprigs Fresh thyme
- 1/2 tsp Kitchen Bouquet Browning and Seasoning Sauce or comparable gravy type mix
- 3 tbsp Butter
- 2 tbsp Heavy cream
- 1 cup Avocado oil or more if needed
- 1/2 cup All-purpose flour
- 1/2 cup Cornstarch
- 4 oz Chicken breast boneless skinless butterflied
- 1/4 cup Milk
- 2 tbsp Cheddar cheese shredded
- 1/2 cup Corn defrosted
- 1 tbsp Scallions garnish
Instructions
- Peel and cut potatoes into bite-sized chunks so they all cook evenly. Place in a pot with cold water over high heat. Once boiling, turn the heat down to a simmer. Check the potatoes by inserting a fork into them, once the fork slides in and out with ease, take off of the heat and strain out all of the water.
- In a saucepan, bring the broth, thyme, and gravy mix to a low simmer to build flavor. Season with salt and pepper. (Once deep flavor has built, thicken the gravy using 1 teaspoon of flour dissolved in an equal amount of water until smooth and not lumpy). Turn up the heat to a simmer, stir in the mixture a little at a time until it thickens into a gravy. Then set aside and cover with a lid to keep warm. Reheat if needed before serving.
- In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.
- Heat the oil in a skillet or sauté pan to 350°F. Mix the flour and cornstarch. Toss the chicken in the flour/cornstarch then dip in milk, then back into the flour cornstarch to coat well on each side. Once the oil is hot, fry the chicken to a deep golden brown and to an internal temperature of 160°F. Remove from the oil to a paper towel-lined plate to drain excess grease and immediately season with salt. Let rest for 3 minutes before cutting into bite sized pieces.
- Using a ricer or potato masher, mash the potatoes to break them up. Mix in the cream and butter mixture, and whip until smooth. Season with salt and pepper to taste.
- Place the mashed potatoes in a bowl, top with cheese, chicken, corn, and gravy over top. Garnish with scallions.
Nutrition
Calories: 629kcalCarbohydrates: 64gProtein: 23gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 117mgSodium: 765mgPotassium: 484mgFiber: 2gSugar: 4gVitamin A: 1141IUVitamin C: 5mgCalcium: 181mgIron: 2mg
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