This dinner serves two.
Luscious, rich tasting, chicken thighs covered with an amazing sauce are perfect with the earthy, garden fresh, taste of the asparagus and creamy, delicious mashed potatoes, all add up to a great meal. The salad cuts through the richness of the chicken.
What You Need
One medium-sized cucumber.
2 cups of any salad – we had Frisée so we used it. but use whatever you have.
Two tablespoons yogurt.
Two teaspoons vinegar, any kind other than balsamic.
Three tablespoons olive oil.
Four chicken thighs, skin on, bones in.
4 tablespoons softened unsalted butter.
½ cup white miso. Miso is a Japanese cooking ingredient made from fermented soybeans. It’s been used in Japanese cooking for more than 1,300 years in stews, dressings, soups, and more. It adds a rich taste.
2 tablespoons honey.
1 tablespoon rice vinegar.
10 asparagus stalks.
Two medium-sized potatoes.
Three tablespoons butter, salted or unsalted. We only use unsalted butter in George’s Kitchen.
1 cup of milk.
Two tablespoons sour cream.
Salt and pepper.
Two small bowls.
One large sheet pan.
One medium pot.
Take your asparagus and break the ends off. Using both your hands, in one hand you hold the stalk, with the other hand move your thumb and forefinger down the stalk till you find the break point. Then drizzle one tablespoon oil over the asparagus, making sure they are all covered with oil. Then set aside
Add the miso, the butter, the vinegar, the honey, into a bowl and with a fork mix well till the mixture has a nice think creamy consistency. Add pepper to taste and then set aside.
To the other bowl, add 2 tablespoons of the olive oil, vinegar and yogurt, mix well, add salt and pepper to taste. Set aside.
Take half of your cucumber, peel it and then slice thinly. Now add to the bowl with the olive oil, vinegar, yogurt, mixture. Then add your salad and mix well. Place into the refrigerator till ready to serve.
Turn your oven on at a temperature of 425 degrees Fahrenheit. Then line your baking sheet with the crinkled parchment paper (you take the paper and crumble it with your hand) then add the chicken, cooking for 35 to 40 minutes. Once the chicken has cooked for 25 minutes, add the asparagus. At the 30 minute mark baste the chicken thighs with the Miso butter mixture. There will be enough of the Miso butter mixture left along with the drippings from the chicken that you spoon over the potatoes. Turn the oven off and let the chicken and asparagus rest in the oven for six to eight minutes.
Take your butter and milk, heating gently in a small pot on the stove top.
Clean and wash your potatoes, then cut into small chunks, then add them to a medium pot, add enough water to cover them and boil for 20 minutes or so till they are ready. Use a fork to pierce into one of them to see if they are ready. If they are, drain them. keep the pot but turn the heat off, once the potatoes are drained place them back into the pot. Now add your butter-milk mixture into the pot and using your potato masher mash them till they are nice and creamy. Add salt and pepper to taste.
You are now ready to plate.
Enjoy, it’s Delicioso