The quintessential family supper. Oven fried chicken, creamy mashed potatoes and crisp buttery green beans.
|2 cup||(500 mL) Buttermilk|
|1 tbsp||(15 mL) Lemon juice|
|2 tsp||(10 mL) Hot sauce|
|4||Sprigs fresh thyme|
|3||Cloves garlic, minced|
|Salt and pepper|
|1||Package Maple Leaf Prime Naturally® Chicken Thighs|
|1||Package Maple Leaf Prime Naturally® Chicken Drumsticks|
|2 cups||(500 mL) Corn flakes, crushed|
|.75 cup||(175 mL) Grated Parmesan cheese|
|1 tsp||(5 mL) Chopped fresh thyme|
|6||Medium potatoes, peeled, chopped|
|.5 tsp||(2 mL) Salt|
|.5 cup||(125 mL) Warm milk or cream|
|3 tbsp||(45 mL) Butter|
|1.5 lbs||(750 g) Green beans, trimmed|
|2 tbsp||(30 mL) Butter|
|Salt and pepper|
CHICKEN: COMBINE buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt and pepper. Add chicken and toss to coat. Cover and refrigerate 4 hours or overnight.
PREHEAT oven to 400°F (200°C). Place a wire rack on a large baking sheet and spray with non-stick cooking spray.
COMBINE crushed corn flakes, Parmesan cheese, thyme, salt and pepper in a shallow pan. Remove chicken from marinade and toss in crumb mixture to coat well. Place chicken on the wire rack.
BAKE in preheated oven for 45 minutes or until crispy and internal temperature has reached 185°F (85°C).
PLACE potatoes, garlic and salt in a medium pot. Cover with water and bring to a boil. Reduce heat and simmer 15-20 minutes or until potatoes are fork tender. Drain. Using an electric mixer or potato masher, mash potatoes with milk and butter until smooth.
BRING a large pot of salted water to a boil. Add beans and cook 3 minutes. Drain and plunge beans into ice cold water. Drain and set aside. Heat butter in a skillet over medium heat. Add beans and sauté until warmed through. Season with salt and pepper.
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