Vijaya's green goddess chicken and gravy over potato hash
Taking a shopping trip inside your fridge could lead to a whole meal you never imagined you could cook up! Food blogger Vijaya Selvaraju shares a tasty recipe using ingredients you probably already have on-hand.
SERVES
4
TO
6
Ingredients
For the potato hash:
- 900 grams boiled potatoes, peeled and cubed
- 1 tablespoon smoked paprika
- 1 tablespoon granulated garlic
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon oil
- Brick of white cheddar
For the green goddess chicken gravy:
- 4 tablespoons butter
- 1/2 cup minced onion
- 1/4 cup minced celery
- 4 tablespoons all purpose flour
- 1/2 cup dry white wine
- 4 cups chicken stock
- 1/4 cup of milk
- 455 grams cooked chicken meat, diced
- 2 cups sliced mushrooms
- 1 cup zucchini, cubed
- 1 cup asparagus, cut into 25 millimeter pieces
- 1/4 cup flat leaf parsley, chopped
- 3 sprigs tarragon, leaves removed and finely chopped
- 2 tablespoons chives, finely sliced
- 2 tablespoons green onions, finely sliced
- Salt and pepper to taste
Directions
For the potato hash:
- Heat butter and oil in a frying pan on medium-high heat.
- Toss potatoes and seasonings in a bowl to coat.
- Pour potatoes into hot pan and allow to brown, shaking the pan every 30 seconds to prevent burning.
- Using a spatula, gently turn over potatoes, and cook until golden and crisp on all sides.
- Place fried potatoes on a plate/bowl, and top with plenty of grated cheese.
For the green goddess chicken:
- Gently heat butter in a pot on medium heat.
- Add minced onion and celery, and cook until softened. Add flour and whisk for two minutes to cook out floury taste.
- Slowly add wine and whisk vigorously to remove any lumps.
- Cook, until most of the wine has evaporated and mixture has thickened (two minutes).
- Slowly add chicken stock and milk, and continue whisking to prevent lumps from forming.
- Season with salt and pepper, and bring to a simmer.
- Add chicken, mushrooms, zucchini and asparagus, and cook until vegetables are tender.
- Remove from heat, add all herbs, and stir.
- To serve, top Cheesy Potato Hash with Green Goddess Chicken Gravy.
