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Chicken with Creole Cream Sauce and Green Chili Mash Recipe

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This recipe for Chicken with Creole Cream Sauce and Green Chili Mash is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 bone-in skin-on chicken breasts
low salt creole seasoning to sprinkle over the chicken
1-2 Tbsp vegetable oil to fry the chicken briefly
The sauce
1 small green bell pepper coarsely chopped
1 small onion coarsely chopped
1 large clove garlic minced
2 Tbsp low salt creole seasoning
2 tsp tomato paste mixed with 1 Tbsp of water
1/2 cup chicken stock
2 Tbsp vegetable oil
1/2 cup heavy cream 35% milk fat or higher
salt to taste
Directions:
Directions:
The sauce
Heat the oil in a small saucepan.
Cook the onion and green pepper for about 5-7 minutes, until the onion is translucent and the pepper has started to soften.
Add the creole seasoning and cook another minute or two. Add the garlic and cook one more minute.
Add the diluted tomato paste and cook one minute more. Now add the chicken stock and simmer, covered, over low heat for about 20 minutes or until the green pepper is tender.
Allow to cool briefly and puree in a blender until smooth.
The chicken
Pre-heat your oven to 400F. Pre-heat a frying pan over medium heat.
Season chicken with creole seasoning.
Add oil. When it shimmers, add the chicken and sear, skin side down until just golden – about 2 minutes. Spoon off fat, turn the chicken skin side up and roast, uncovered, to an internal temperature of 165F – about 30-35 minutes.
To finish
Remove chicken from the oven. Set the chicken aside, tented with foil.
Deglaze the pan with a splash of chicken stock. Add the pureed sauce and cook, stirring constantly for about a minute. Add a bit of stock if the sauce is too thick. Add the heavy cream and stir to combine. Adjust seasoning.
To serve, mound green chili mash in the middle of the plate. Spoon sauce around and top with the chicken breast.

 

 

 

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