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Baked Chicken Thighs with Cornbread Stuffing, Mashed Potatoes and Gravy
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Baked Chicken Thighs with Cornbread Stuffing, Mashed Potatoes and Gravy

1 h 35 minPara 7Nutri-Score D€€
de @chaleymeeker1 importación0 veces cocinadas
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Ingredientes

7 personas
  • bone-in skin-on chicken thighsCarne7 piezas
  • paprikaEspecias8 g
  • The Blend seasoningEspecias12 g
  • olive oilDespensa45 ml
  • butterLácteos170 g
  • carrot (diced)Frutas y verduras2 piezas
  • onion (diced)Frutas y verduras1 pieza
  • celery (diced)Frutas y verduras3 piezas
  • stove top stuffing mixDespensa170 g
  • chicken brothDespensa950 ml
  • cornbread (crumbled)Panadería300 g
  • jarred chicken gravyDespensa300 g
  • red potatoes (diced)Frutas y verduras900 g
  • milkLácteos120 ml
  • sour creamLácteos120 g
  • flourDespensa16 g

por ración

Nutrición

587kcal

Carbohidratos
43 g
Proteínas
30 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Fuente de horno
  • Cazo
  • Prensapatatas
  • Varillas
  • Escurridor
  • Bol

paso a paso

Preparación

  1. Season the chicken

    • Pat the chicken thighs dry and coat them on both sides with paprika and The Blend seasoning.
    • Set the seasoned chicken aside.
    Paso 1

  2. Sauté the vegetables for the stuffing

    • Oil a pan and melt butter in it.
    • Add the diced carrot, onion and celery and sauté until softened.
    Paso 2

  3. Make the stuffing

    • Pour in the chicken broth and add butter, then bring to a boil.
    • Stir in the stuffing mix and cook according to the package, keeping it slightly wetter than usual.
    • Crumble in the cornbread and gently fold everything together.
    Paso 3

  4. Bake the stuffing

    • Transfer the stuffing to a baking dish and top with chicken gravy.
    • Poke holes so the gravy seeps into the stuffing.
    • Bake at 175 °C for 30 minutes, then broil for 3 minutes.
    Paso 4

  5. Sear the chicken

    • In the same pan, heat oil and sear the chicken skin side down for 5 to 7 minutes.
    • Flip and cook for 5 more minutes, then remove the chicken.
    Paso 5

  6. Deglaze and bake the chicken

    • Deglaze the pan with chicken broth and the leftover gravy.
    • Return the chicken to the pan or an oven-safe dish and bake at 175 °C for 25 minutes.
    Paso 6

  7. Boil and mash the potatoes

    • Boil the diced potatoes in salted water until fork tender, then drain.
    • Mash with butter, milk, sour cream and The Blend seasoning.
    Paso 7

  8. Finish the gravy

    • Remove the chicken from the pan and keep it warm.
    • Whisk the flour into the pan juices and simmer until thickened.
    Paso 8

  9. Plate and serve

    • Serve the stuffing with the chicken, mashed potatoes and gravy.
    Paso 9
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