What will you need?

For the Chicken

• skin-on chicken thighs
• oyster sauce
• salt
• shallot
• garlic
• ginger
• white wine
• soy sauce
• rice vinegar
• mirin
• chicken stock
• lemon juice
• parsely
• unsalted butter

For the Mashed Potatoes

• Russet potatoes
• unsalted butter
• whole milk
• fresh thyme
• fresh rosemary
• garlic
• salt
• black pepper
• horseradish cream
• fresh chives

For the Green Beans

• fresh green beans
• unsalted butter
• extra virgin olive oil
• salt
• black pepper
• Sichuan Chili Crisp, from Fly By Jing

How to make it

The chicken and pan sauce

Salt both sides of the chicken thighs and place skin side down in a cold pan, preferably stainless steel, an no oil. Pan fry on medium low heat. As the skin cooks, the Maillard reaction will happen and it will start to unstick from the pan. Once the chicken releases and it is nice and golden brown, flip it and brush the skin with the oyster sauce. Place the pan in a 350 degree Fahrenheit oven for 5-7 minutes until an internal temperature of 165 is reached. You will need an oven safe pan for this. Remove the chicken from the pan and cover with foil and rest on the counter while you make the pan sauce.

Bring the pan to medium heat and add in the shallot. Cook until translucent. Add in the garlic and ginger and cook another minute. Deglaze with white wine and reduce until jammy. Add in the soy sauce and mirin. Cook for another minute.

Add in the chicken stock and reduce aggressively until the spatula traces through. Squeeze in some lemon juice and mix in the parsley. Cut the heat and add in the cold butter. Keep the pan moving in a swirl until the butter emulsifies into the sauce.

For the potatoes

Add the potatoes to a pot and fill with water. Salt the water and bring to a boil. Boil until the potatoes are fork tender. Strain and let steam for 7 minutes.

Add butter, garlic, thyme, rosemary, and whole milk to a pan. Swirl until the butter melts and infuses with the milk. let steep for 5 minutes so all the flavors fuse together.

Mash the potatoes with a potato masher or run them through a ricer for extra smooth potatoes. Pour the infused butter through a fine mesh strainer over the mashed potatoes. Add in the horseradish cream, salt, pepper, and chives, and mix together. Taste for salt.

For the green beans

Add butter and extra virgin olive oil to a pan over medium heat. Once hot, add in the green beans and sauté for 3 minutes. Season with salt and black pepper, and add in the chili crisp. Mix together, lower the heat to low, and cook for 5 minutes until soft but has a slight crunch. Taste for salt.

Chicken with Pan Sauce, Mashed Potatoes, Chili Crisp Green Beans

5 from 1 vote

Recipe by Zachary Rodriguez Course: Main

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the chicken

• 4 4 chicken bone-in thighs, skin on

• 3 tbsp 3 oyster sauce

• salt to season

• 1 1 shallot, finely diced

• 1 1 garlic clove, minced

• 1/2 inch 1/2 inch knob of ginger, peeled and minced

• 1/2 tbsp 1/2 soy sauce

• 1 tsp 1 mirin

• 1/2 cup 1/2 white wine

• 1 cup 1 chicken stock

• 2 tsp 2 lemon juice

• 1/4 cup 1/4 fresh parsley, chopped

• 3 tbsp 3 cold unsalted butter

• For the mashed potatoes

• 2 2 russet potatoes, peeled

• 1/2 tsp 1/2 salt

• 1/2 tsp 1/2 black pepper

• 2 tsp 2 horseradish cream

• 1/4 cup 1/4 fresh chives

• 1 stick 1 unsalted butter

• 1/2 cup 1/2 whole milk

• 1 1 garlic clove

• 2 2 sprigs thyme

• 1 1 sprig rosemary

• for the green beans

• 8oz 8oz fresh green beans, washed and ends cut off

• 1/2 tsp 1/2 salt

• 1/2 tsp 1/2 black pepper

• 1 tbsp 1 unslalted butter

• 1 tbsp 1 extra virgin olive oil

• 1 tbsp 1 Sichuan Chili Crisp from Fly by Jing

Directions

• For the Chicken
• Salt both sides of the chicken thighs and place skin side down in a cold pan, preferably stainless steel, an no oil. Pan fry on medium low heat. As the skin cooks, the Maillard reaction will happen and it will start to unstick from the pan. Once the chicken releases and it is nice and golden brown, flip it and brush the skin with the oyster sauce. Place the pan in a 350 degree Fahrenheit oven for 5-7 minutes until an internal temperature of 165 is reached. You will need an oven safe pan for this. Remove the chicken from the pan and cover with foil and rest on the counter while you make the pan sauce.
• Bring the pan to medium heat and add in the shallot. Cook until translucent. Add in the garlic and ginger and cook another minute. Deglaze with white wine and reduce until jammy. Add in the soy sauce and mirin. Cook for another minute.
• Add in the chicken stock and reduce aggressively until the spatula traces through. Squeeze in some lemon juice and mix in the parsley. Cut the heat and add in the cold butter. Keep the pan moving in a swirl until the butter emulsifies into the sauce.
• For the mashed potatoes
• Add the potatoes to a pot and fill with water. Salt the water and bring to a boil. Boil until the potatoes are fork tender. Strain and let steam for 7 minutes.
• Add butter, garlic, thyme, rosemary, and whole milk to a pan. Swirl until the butter melts and infuses with the milk. let steep for 5 minutes so all the flavors fuse together.
• Mash the potatoes with a potato masher or run them through a ricer for extra smooth potatoes. Pour the infused butter through a fine mesh strainer over the mashed potatoes. Add in the horseradish cream, salt, pepper, and chives, and mix together. Taste for salt.
• For the green beans
• Add butter and extra virgin olive oil to a pan over medium heat. Once hot, add in the green beans and sauté for 3 minutes. Season with salt and black pepper, and add in the chili crisp. Mix together, lower the heat to low, and cook for 5 minutes until soft but has a slight crunch. Taste for salt.
• To Serve
• Ladle the pan sauce onto a late and lay on the chicken. Add some green beans and mashed potatoes. Hope you enjoy!