Crispy Oyster Cracker Chicken with Creamy Leek-Celery Gravy and Chive Potato Smash

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking sheet or tray with parchment paper and brush it with 1 tablespoon of vegetable oil.

2. 2

   Place the Yukon Gold potatoes in a pot with cold water and 1 teaspoon of salt. Bring to a boil and cook for 15 to 18 minutes, until very tender.

3. 3

   Meanwhile, prepare the chicken. Season the chicken breasts with half of the smoked paprika, half of the garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

4. 4

   Place the all-purpose flour on one plate. In another, beat the eggs with the whole milk. In a third plate, combine the crushed oyster crackers with the remaining smoked paprika, remaining garlic powder, and 1/4 teaspoon black pepper.

5. 5

   Coat each piece of chicken in the flour, then in the egg-milk mixture, and finally in the crushed oyster crackers, pressing so the crust adheres well.

6. 6

   Arrange the breaded chicken on the prepared tray. Drizzle or brush the top with 1 tablespoon of vegetable oil. Bake for 18 to 22 minutes at 220°C / 425°F, until golden and cooked through.

7. 7

   While the chicken bakes, heat the remaining tablespoon of vegetable oil with 1 tablespoon of butter in a large skillet over medium heat. Add the leek and celery with a pinch of salt and cook for 6 to 8 minutes, stirring, until softened.

8. 8

   Sprinkle 1 tablespoon of the remaining all-purpose flour over the leek and celery. Cook for 1 minute, stirring. Gradually add the chicken broth, whisking to avoid lumps. Stir in the heavy cream, fresh thyme, Dijon mustard, 1/4 teaspoon salt, and the remaining black pepper. Cook for 4 to 6 minutes until creamy.

9. 9

   Drain the cooked potatoes and return them to the hot pot. Add the remaining 2 tablespoons butter, sour cream, half of the chives, and 1/4 teaspoon salt. Smash with a masher until rustic and creamy.

10. 10

    Serve a portion of potato smash on each plate. Place the crispy chicken on top or alongside and spoon over the creamy leek-celery gravy. Finish with the remaining chives on top.