Air Fried Chicken Thighs With Mushroom Gravy, Steamed Asparagus and Mashed Potatoes

Contributor: Carla Bayot
 Serving Size 6 person
Prep Time Cook Time Total Time
20 mins 50 mins 1 hr 10 mins
 INGREDIENTS
DIRECTIONS
Air Fried Chicken Thighs
  • 4 lb chicken thighs
  • Savory Spicy Seasoning - ground coffee, cayenne pepper, black pepper, salt, granulated garlic and granulated onion

Mushroom Gravy

  • 1/4 cup extra virgin olive oil
  • 1 lb button or cremini mushroom, sliced
  •  1/8 tsp salt
  • 1 tsp garlic, minced
  • 1/4 cup all purpose flour or potato flour
  • 1 qt chicken, beef or vegetable broth
  • pinch of black pepper

Steamed Asparagus

  • 3 tbsp bacon or extra virgin olive oil
  • 1 lb asparagus
  • salt and pepper to taste

Mashed Potatoes

  • 3 lbs potatoes (gold, white or red potatoes), rinse well and leave skin
  • 3 tbsp butter, slice into small chunks
  • 1/4 - 1/2 cup heavy cream
  • 1/4 tsp mustard
  • 1/2 cup sour cream
  • 1/4 tbsp ground pepper
  • salt to taste
Air Fried Chicken Thighs
  1. Season both sides of the chicken with the Savory Spicy Seasoning, and marinate for 2 hrs in the fridge
  2. Choose air fryer setting for chicken (360F and 20 minutes).
  3. Skin side up cook for 20 minutes
  4. Flip chicken and cook for 10 min at 360F
  5. Flip chicken and cook for 5 min at 400F
  6. Remove from air fryer and let it cool on a cooling rack.
  7. Repeat on all chicken

Mushroom Gravy

  1. Heat oil over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates.
  2. Add minced garlic, and cook until light brown
  3. Stir in the flour, cooking and stirring for about 5 minutes.
  4. Add about 1 cup stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly.
  5. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
  6. Remove from saucepan and serve in a gravy boat.

Steamed Asparagus

  1. Cook bacon until oil extracts or heat oil over medium high heat in a 12" skillet
  2. Add asparagus, don't crowd and stir until coated with the oil
  3. Season with salt and pepper
  4. When you notice the oil sizzling, cover skillet and lower the heat to medium low.
  5. Cook for 10 min. Check if the stalk ends look vibrant green through and through. That means it's cooked and yet still crispy.
  6. Remove from skillet and serve hot

Mashed Potatoes

  1. Fully submerge whole potatoes in a pot of boiling water. Turn heat down to medium low. Simmer for 15-20 minutes until tender when poked with a toothpick.
  2. 2Drain potatoes when done.
  3. Return potatoes in the pot. This way you won't have that many dishes to clean :-)
  4. Turn on heat to low and mash potatoes with a masher.
  5. Add butter, and continue mashing. Slowly drizzle heavy cream until well mixed. Add mustard, sour cream, ground pepper and salt.
  6. Remove from pot and serve warm.

Leave a comment

Please note, comments must be approved before they are published