Smothered Chicken With Bacon Gravy

This one is not my favorite. It was ok, but not great. I blame the fact that I may have screwed up. 

First off, this one requires you to think through when to start each item so they are all done at the same time. I like to play that game of making sure it all ends at the same time. 

My mistake, I burnt the flour in the roux. The pan was too hot AND it set off the smoke detector. Good times. It caused the gravy to have have a rather "smokey" flavor. 

The broccoli was awesome, as always. 

Overall, this could have been a good meal. If it comes up again, I'll likely try it without burning the flour and setting off the alarm. 

Smothered Chicken With Bacon Gravy

Recipe from Hello Fresh

Serves 2

• 12 oz potatoes, like Yukon golds
• 1 head broccoli
• 2 scallions
• 1 1/2 T Sour Cream
• 2 T Flour
• 2 strips bacon
• 2 T Creme fraiche
• 10 oz chicken
• 3/4 c chicken stock

Adjust rack to middle position and preheat oven to 425 degrees. Trim and thinly slice scallions, separating whites from greens.

Potatoes

Depending on the type of potatoes you get, either peel and dice them or just dice them into ½-inch pieces. Add potatoes to a medium pot with enough salted water to cover by 2 inches.

Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot. Mash with sour cream and 1 TBSP butter until smooth. Season generously with salt and pepper. Keep covered off heat until ready to serve.

Broccoli

Cut broccoli into bite-size pieces if necessary.

While potatoes cook, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes.

Chicken

Meanwhile, pat chicken dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about ½ inch thick. Season all over with salt and pepper.

Sprinkle chicken all over with half the flour, pressing to adhere; shake off any excess. [JW Note: I never do this step. I find it better to just cook the chicken sans flour. ] Heat a large drizzle of oil in a large pan over medium-high heat. Add coated chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Add bacon in a single layer to pan used for chicken; heat over medium-high heat. Cook, turning occasionally, until crispy, 4-6 minutes. Turn off heat; transfer to a paper-towel-lined plate.

Discard any burnt bits and all but 1 TBSP bacon fat from pan. TIP: If there's not enough bacon fat in the pan, add a little butter!

Add scallion whites to pan with reserved bacon fat. Cook over medium-low heat, stirring constantly, until softened and fragrant, 30-60 seconds. Sprinkle remaining flour into pan; stir to combine. Slowly whisk in ¾ cup chicken stock.

Bring to a simmer and cook, whisking constantly, until thickened, 1-2 minutes.

Stir in crème fraîche; taste and season with salt and pepper if desired.