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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 minServes 7Nutri-Score D€€
from @chaleymeeker1 import0 cooked
Adapt this recipe

what you need

Ingredients

7 people
  • bone-in skin-on chicken thighsMeat7 pieces
  • paprikaSpices8 g
  • The Blend seasoningSpices12 g
  • olive oilPantry45 ml
  • butterDairy170 g
  • carrot (diced)Produce2 pieces
  • onion (diced)Produce1 piece
  • celery (diced)Produce3 pieces
  • stove top stuffing mixPantry170 g
  • chicken brothPantry950 ml
  • cornbread (crumbled)Bakery300 g
  • jarred chicken gravyPantry300 g
  • red potatoes (diced)Produce900 g
  • milkDairy120 ml
  • sour creamDairy120 g
  • flourPantry16 g

per serving

Nutrition

587kcal

Carbs
43 g
Proteins
30 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking dish
  • Saucepan
  • Potato masher
  • Whisk
  • Colander
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8

  9. Plate and serve

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