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Hot Chicken & Sautéed Green Beans

with Creamy Mashed Potato

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

“Hot chicken,” or spicy fried chicken, is a signature dish of Nashville, Tennessee. In our take, we’re mixing spices directly into the flour for our breading—including cayenne pepper, pink peppercorns, and paprika. We're also marinating the chicken in a mixture of milk, vinegar, and the same zesty spices, for extra-moist, flavorful results. Creamy mashed potato and green beans dressed in an easy vinaigrette round out the dish.

fresh
ingredients
Hot Chicken & Sautéed Green Beans with Creamy Mashed Potato
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potato. Cut off and discard the stem ends of the green beans. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with half the vinegar. Season with salt and pepper.

Marinate the chicken:
2 Marinate the chicken:

Pat the chicken dry with paper towels. Season with salt and pepper. In a bowl, combine the seasoned chicken, milk, remaining vinegar, and up to half the spice blend, depending on how spicy you'd like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Cook & mash the potato:
3 Cook & mash the potato:

While the chicken marinates, add the potato to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc and butter; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

Cook & dress the green beans:
4 Cook & dress the green beans:

While the potato cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl. Add the shallot-vinegar mixture and 2 teaspoons of olive oil; stir to coat. Season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Coat the chicken:
5 Coat the chicken:

While the potato continues to cook, on a plate, combine the flour and as much of the remaining spice blend as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Working 1 piece at a time, remove the marinated chicken from the marinade (letting any excess drip off). Thoroughly coat the chicken in the flour-spice blend mixture (tapping off any excess), then again in the marinade (letting any excess drip off), then again in the flour-spice blend mixture (tapping off any excess). Transfer to a separate plate.

Cook the chicken & plate your dish:
6 Cook the chicken & plate your dish:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the coated chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt and pepper. Divide the cooked chicken, mashed potato, and dressed green beans between 2 dishes. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potato. Cut off and discard the stem ends of the green beans. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with half the vinegar. Season with salt and pepper.

2 Marinate the chicken:

Pat the chicken dry with paper towels. Season with salt and pepper. In a bowl, combine the seasoned chicken, milk, remaining vinegar, and up to half the spice blend, depending on how spicy you'd like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Marinate the chicken:
Cook & mash the potato:
3 Cook & mash the potato:

While the chicken marinates, add the potato to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc and butter; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

4 Cook & dress the green beans:

While the potato cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl. Add the shallot-vinegar mixture and 2 teaspoons of olive oil; stir to coat. Season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Cook & dress the green beans:
Coat the chicken:
5 Coat the chicken:

While the potato continues to cook, on a plate, combine the flour and as much of the remaining spice blend as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Working 1 piece at a time, remove the marinated chicken from the marinade (letting any excess drip off). Thoroughly coat the chicken in the flour-spice blend mixture (tapping off any excess), then again in the marinade (letting any excess drip off), then again in the flour-spice blend mixture (tapping off any excess). Transfer to a separate plate.

6 Cook the chicken & plate your dish:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the coated chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt and pepper. Divide the cooked chicken, mashed potato, and dressed green beans between 2 dishes. Enjoy!

Cook the chicken & plate your dish: