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Farmhouse Fried Chicken

Farmhouse Fried Chicken

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with mashed potatoes, green onion gravy, and corn

Yield: 2 Servings

Adapted from: Home Chef

Fried chicken with creamy green onion gravy, accompanied by mashed potatoes and sweet corn.

  • 1½TBS butter
  • 4oz light cream
  • 2green onions
  • 2russet potatoes
  • 6oz canola oil
  • 13oz boneless skinless chicken breasts
  • ½cup Chicken Breading
  • 1TBS plus 3 tsp mayonnaise
  • 3oz corn kernels
  • olive oil
  • butter
  • salt & pepper

Make the Mashed Potatoes

Cut potatoes into ½” pieces. Bring a small pot with potato pieces and enough salted water to cover by one inch to a boil. Reduce to a simmer and cook until fork-tender, 12-15 minutes. Reserve ½ cup potato cooking liquid. Drain potatoes in a colander and return to pot.

Add half the butter, ¼ the cream (reserve remaining of each for gravy), ½ tsp olive oil, and a pinch of salt. Mash until desired consistency is reached. Add potato cooking liquid to thin if needed. Cover and set aside. While potato cooks, prepare ingredients.

Prepare the Ingredients

Trim and thinly slice green onions at an angle.

Pat chicken breasts dry, and season both sides with salt and pepper.

Heat canola oil in a medium pan over medium heat for 5 minutes.

Combine mayonnaise and 2 tsp water in a mixing bowl.

Place chicken breading in another mixing bowl.

Dip one chicken breast in mayonnaise-water mixture, then coat completely in chicken breading, shaking off any excess. Repeat with second chicken breast.

Fry the Chicken

Line a plate with a paper towel. Test oil temperature by adding a pinch of chicken breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn’t brown, increase heat.

Lay chicken breasts away from you in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165°F, 10-14 minutes.

Transfer chicken to towel-lined plate. Rest at least 5 minutes. While the chicken rests, cook corn.

Cook the Corn

Place another small pot over medium heat. Add 1 tsp olive oil and a TBS of butter to hot pot. When foaming stops, add corn and stir occasionally until warmed through, 4-5 minutes. Remove corn to dish and season with a pinch of salt and pepper. Wipe pot clean and reserve.

Make Gravy and Finish Dish

Return pot used to cook corn to medium heat.

Add green onions (reserve a pinch for garnish) and remaining cream and bring to a simmer. Once simmering, stir often until slightly thickened, 3-5 minutes.

Remove from burner and swirl in remaining butter. Season with a pinch of pepper.

Slice chicken into ½” slices.

Serve:

Divide chicken, potatoes and corn between plates.

Pour gravy over chicken and garnish potatoes with reserved green onions.

Rosemary Pork Chops

Rosemary Pork Chops

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with Mashed Potatoes, Brussel Sprouts & Pan Sauce

Yield: 2

Pork chops drizzled with an ultra-savory, rosemary-flecked pan sauce. Creamy mashed potatoes, roasted Brussels sprouts, and red onion wedges for sides.
Prep: 10 Cook: 40

  • 8oz Brussels sprouts
  • 1red onion
  • 12oz potatoes, white or russet
  • 10oz pork chops
  • ¼oz rosemary
  • 1oz chicken stock concentrate
  • 1½TBS sour cream
  • salt & pepper
  • 4tsp cooking oil
  • 2TBS butter

Prep & roast veggies:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into 1-inch-thick wedges, mince a few slices until you have 1 TBS.

Toss Brussels sprouts and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until golden-brown and tender, 15-20 minutes.

Cook potatoes:

While veggies roast, dice potatoes into ½-inch pieces.

Tip: For a smoother texture, peel potatoes first.

Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.

Cook pork:

While potatoes cook, pat pork dry with paper towels. Season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Turn off heat; transfer pork to a cutting board. Wipe out pan.

Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 2 tsp.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium heat. Add minced onion and chopped rosemary.

Cook, stirring often, until onion is softened, 2-3 minutes.

Add stock concentrate and ¼ cup water. Bring to a simmer and cook until slightly thickened, 3-4 minutes.

Turn off heat and stir in 1 TBS butter until melted.

Mash potatoes:

Return pot with drained potatoes to medium-low heat. Add sour cream and 1 TBS butter. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.

Finish & serve:

Slice pork crosswise.

Divide pork, mashed potatoes, and veggies between plates. Top pork with sauce and serve.

Meatballs & Creamy Onion Gravy

Meatballs & Creamy Onion Gravy

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with Charred Peas & Mashed Potatoes

Yield: 2

Warmly spiced meatballs, draped in rich and creamy onion sauce! Fluffy, sour cream mashed potatoes and buttery, skillet charred peas,
Prep: 5 Cook: 35

  • 12oz potatoes
  • 10oz ground beef
  • 1tsp nutmeg
  • 2oz beef stock concentrates
  • 1onion
  • 3TBS sour cream
  • ¼cup panko breadcrumbs
  • 1tsp garlic powder
  • 4oz peas
  • 1TBS flour
  • 2TBS cream cheese
  • salt & pepper
  • 2tsp cooking oil
  • 4TBS butter
  • potato masher
  • box grater

Prep & mash potatoes:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Halve and peel onion, grate one half on the largest holes of a box grater. Thinly slice the remaining onion.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain.

Return potatoes to pot and mash with half the sour cream (you’ll use the rest later) and 2 TBS butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

Keep covered off heat until ready to serve.

Form & roast meatballs:

While potatoes cook, in a large bowl, combine beef, grated onion, panko, garlic powder, ¼ tsp nutmeg, ¾ tsp salt, and pepper. (You’ll use more nutmeg later.)

Form mixture into 10-12 1½-inch meatballs and place on a lightly oiled baking sheet.

Roast on top rack until browned and cooked through, 14-16 minutes.

Char peas:

Meanwhile, melt 1 TBS butter in a large pan over medium-high heat. Add peas and cook, undisturbed, until lightly browned, 2- to 3-minutes.

Stir peas. Cook, stirring occasionally, until lightly charred, 1- to 2-minutes more.

Turn off heat, transfer to a plate. Wipe out pan.

Start gravy:

Heat a drizzle of oil in the same pan over medium heat. Add sliced onion and a pinch of salt, cook, stirring occasionally, until onion is browned and softened, 3- to 6-minutes.

Add 1 TBS butter and cook, whisking, until butter melts.

Sprinkle flour over onion, cook, whisking constantly, until lightly browned, 1- to 2-minutes.

Finish gravy:

Slowly whisk 1 cup water into pan with onion. Add stock concentrates, cream cheese, and ¼ tsp nutmeg, whisk until cream cheese melts and gravy has thickened, 3- to 5-minutes.

Remove from heat and whisk in remaining sour cream. Taste and season with salt and pepper.

Tip: If gravy seems too thick, stir in a few splashes of reserved potato cooking liquid.

Finish & serve:

Add meatballs to pan with gravy, toss to coat.

Divide mashed potatoes and meatballs and gravy between bowls. Top meatballs with peas and serve.

Pork Chops & Apple Rosemary Pan Sauce

Pork Chops & Apple Rosemary Pan Sauce

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with Mashed Potatoes & Roasted Brussels Sprouts
Yield: 2 Servings

Pork chops seared to perfection, and drizzled with an ultra-savory, rosemary-flecked apple pan sauce.  Creamy mashed potatoes and roasted Brussels sprouts to round everything out.
Prep: 10 Cook: 40

  • 1small to medium apple
  • 1tsp Dijon mustard
  • 1½TBS sour cream
  • ¼oz rosemary
  • 1oz chicken stock concentrate
  • 8oz Brussels sprouts
  • 12oz potatoes
  • 10oz pork chops
  • salt & pepper
  • 1TBS olive oil
  • 1tsp sugar
  • 1TBS cooking oil
  • 2TBS butter

Prep & cook apple:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Halve and core apple, dice into ¼-inch pieces. Strip rosemary leaves from stems, roughly chop leaves until you have 1 tsp.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add diced apple and chopped rosemary. Cook, stirring occasionally, until apple is slightly softened, 4-6 minutes.

Make sauce:

Stir stock concentrate, ½ cup water, and 1 tsp sugar into pan with apple mixture. Bring to a simmer, then reduce heat to medium. Cook until apple is tender, and liquid has reduced, 8-10 minutes.

Turn off heat, stir in the mustard and 1 TBS butter until melted and combined. Season with salt and pepper.

Transfer to a medium microwave-safe bowl and cover to keep warm. Wash out pan.

Roast sprouts:

Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Mix and arrange cut side down.

Roast on top rack until browned and tender, 15-20 minutes

Make mashed potatoes:

While Brussels sprouts roast, dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Mash with 1½ TBS sour cream, 1 TBS butter, salt, and pepper until smooth, adding splashes of reserved potato cooking liquid as needed.

Keep covered off heat until ready to serve.

Cook pork:

While potatoes cook, pat pork dry with paper towels. Tenderize with a jacquard, then season all over with salt and pepper.

Heat a drizzle of olive oil in pan used for sauce over medium heat. Add pork and cook until browned and cooked through (> 140°F), 2-5 minutes per side, depending on thickness of pork.

Serve:

Divide Brussels sprouts, mashed potatoes, and pork between plates. Top pork with apple pan sauce and serve.

TIP: If sauce has cooled, reheat in microwave for 30 seconds or return to pan with a splash of water, cook over medium heat, stirring, until warm.