Crispy 50th State Chicken Recipe
Pommes Puree, Marsala
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Ingredients
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Chicken
Pommes Puree
Marsala Sauce
Method
Preparing the Chicken
- 1
Coat the Chicken
In a bowl, combine flour, salt, and black pepper. Dredge the chicken thighs in the flour mixture until fully coated.
- 2
Fry the Chicken
In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken thighs, skin side down, and cook until the skin is crispy and golden brown, about 5-7 minutes. Flip and cook for an additional 5-7 minutes until cooked through. Remove and set aside.
Making Pommes Puree
- 3
- 4
Mash the Potatoes
Add butter, heavy cream, and salt to the potatoes. Mash until smooth and creamy. Keep warm.
Preparing Marsala Sauce
- 5
Sauté Shallots
In the same skillet used for the chicken, add minced shallots and sauté until translucent.
- 6
Make the Sauce
Pour in Marsala wine and chicken stock, scraping the bottom of the skillet. Let it simmer and reduce for about 5-10 minutes. Stir in butter until melted and smooth.
Plating
- 7
Serve
On a plate, place a generous scoop of pommes puree, top with the crispy chicken, and drizzle with the Marsala sauce. Enjoy!
