Cajun Fried Chicken Thighs with Gravy

🥘 Ingredients

• bacon
  8 oz
• black pepper
• butter
  1/2 c
• cajun spice blend
  2 tbsp
• chicken stock concentrate
  2 unit
• chicken thighs
  20 oz
• cooking oil
  14 tsp
• flour
  1 c
• fry seasoning
  2 tbsp
• garlic
  6 clove
• garlic herb butter
  4 tbsp
• green beans
  2 lb
• honey butter cornbread
  2 unit
• panko breadcrumbs
  2 c
• parsley
  ½ oz
• potatoes
  4 lb
• salt
• shallot
  2 unit
• sour cream
  3/4 c

🍳 Cookware

• large pot
• baking sheet
• pan
• potato masher
• baking sheet

1. 

   1

   Adjust racks to top and middle positions; preheat oven to 425 degrees. Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Trim green beans if necessary. Halve, peel, and dice shallot . Peel and mince or grate garlic . Finely chop parsley .

   potatoes: 2 lb, green beans: 2 lb, shallot: 2 unit, garlic: 6 clove, parsley: ½ oz
2. 

   2

   Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid (1½ cups for 4 servings); drain. Return potatoes to pot; keep covered off heat until ready to mash in Step 6. While potatoes cook, toss green beans on one side of a baking sheet with a drizzle of cooking oil , salt , and black pepper . Arrange bacon in a single layer on empty side of sheet. (For 4, spread green beans out across entire sheet and place bacon on a second sheet; roast green beans on top rack and bacon on middle rack, swapping rack positions halfway through.) Roast on top rack until green beans are tender and bacon is crispy, 12-15 minutes.

   cooking oil: 2 tsp, salt, black pepper, bacon: 8 oz
3. 📝

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4. 

   3

   Transfer chicken thighs (coated with panko breadcrumbs , fry seasoning , and cajun spice blend ) to a paper-towel-lined plate; season immediately with a pinch of salt .

   chicken thighs: 20 oz, panko breadcrumbs: 2 c, fry seasoning: 2 tbsp, cajun spice blend: 2 tbsp, salt
5. 

   4

   Heat a drizzle of cooking oil and butter (1 TBSP for 2 servings) in pan used for brown butter over medium-high heat. Add shallot; cook, stirring, until softened, 1-2 minutes. Add flour (reserved) and 1 TBSP butter; cook, stirring constantly, until lightly browned, 1-2 minutes. Add garlic, chicken stock concentrate , and ⅓ cup water. Cook, whisking constantly, until thickened, 3-5 minutes more. Turn off heat; season with salt and black pepper if desired. Keep covered until ready to serve.

   cooking oil: 4 tbsp, butter: 1/2 c, flour: 1 c, chicken stock concentrate: 2 unit, salt, black pepper
6. 

   5

   Mash potatoes with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid if necessary. Stir in remaining sour cream and brown butter (made with garlic herb butter ); season with salt and black pepper . Keep covered until ready to serve. Transfer green beans to a serving dish. Coarsely chop bacon, then sprinkle over green beans.

   potatoes: 2 lb, sour cream: 3/4 c, garlic herb butter: 4 tbsp, salt, black pepper
7. 

   6

   Place honey butter cornbread on a second baking sheet ; bake on middle rack until warmed through, 4-5 minutes. TIP: If necessary, reheat fried chicken on a rimmed baking sheet on top rack at the same time. Divide mashed potatoes between plates. Top with fried chicken and gravy; garnish with parsley. Serve with bacony green beans and cornbread on the side.

   honey butter cornbread: 2 unit