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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.



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


For the potato hash:

  1. Heat butter and oil in a frying pan on medium-high heat. 
  2. Toss potatoes and seasonings in a bowl to coat. 
  3. Pour potatoes into hot pan and allow to brown, shaking the pan every 30 seconds to prevent burning. 
  4. Using a spatula, gently turn over potatoes, and cook until golden and crisp on all sides.
  5. Place fried potatoes on a plate/bowl, and top with plenty of grated cheese.

For the green goddess chicken:

  1. Gently heat butter in a pot on medium heat. 
  2. Add minced onion and celery, and cook until softened. Add flour and whisk for two minutes to cook out floury taste.
  3. Slowly add wine and whisk vigorously to remove any lumps.
  4. Cook, until most of the wine has evaporated and mixture has thickened (two minutes).
  5. Slowly add chicken stock and milk, and continue whisking to prevent lumps from forming.
  6. Season with salt and pepper, and bring to a simmer.
  7. Add chicken, mushrooms, zucchini and asparagus, and cook until vegetables are tender.
  8. Remove from heat, add all herbs, and stir.
  9. To serve, top Cheesy Potato Hash with Green Goddess Chicken Gravy.

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