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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 35Pour 7Nutri-Score D€€
par @chaleymeeker1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

7 personnes
  • bone-in skin-on chicken thighsViandes7 morceaux
  • paprikaÉpices8 g
  • The Blend seasoningÉpices12 g
  • olive oilÉpicerie45 ml
  • butterProduits laitiers170 g
  • carrot (diced)Fruits et légumes2 morceaux
  • onion (diced)Fruits et légumes1 morceau
  • celery (diced)Fruits et légumes3 morceaux
  • stove top stuffing mixÉpicerie170 g
  • chicken brothÉpicerie950 ml
  • cornbread (crumbled)Boulangerie300 g
  • jarred chicken gravyÉpicerie300 g
  • red potatoes (diced)Fruits et légumes900 g
  • milkProduits laitiers120 ml
  • sour creamProduits laitiers120 g
  • flourÉpicerie16 g

par portion

Nutrition

587kcal

Glucides
43 g
Protéines
30 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Plat allant au four
  • Casserole
  • Presse-purée
  • Fouet
  • Passoire
  • Saladier

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 8

  9. Plate and serve

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