Crispy Chicken with Warm Pickle Pan Sauce and Rustic White Bean-Chive Mash

Name: Crispy Chicken with Warm Pickle Pan Sauce and Rustic White Bean-Chive Mash
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 cup all-purpose flour; 1 large egg; 3 oz crushed saltine crackers; 3 tbsp vegetable oil; 3 tbsp butter; 1 cup yellow onion; 3 oz pickles; 2 tbsp pickle brine; 1 cup chicken broth; 1/2 cup heavy cream; 2 tsp Dijon mustard; 2 cups cooked white beans; 1/3 cup whole milk; 3 tbsp fresh chives; 2 tbsp fresh parsley

An original American-inspired dish featuring breaded oven-finished chicken thighs served with a tangy, creamy warm pickle-onion pan sauce and a rustic white bean and chive mash. Comforting, savory, and ideal for a full dinner.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (secados with papel of cocina)
8 g salt (divided)
3 g black pepper (divided)
4 g garlic powder (divided)
4 g smoked paprika (for the chicken)
60 g all-purpose flour (for empanizar)
1 unit egg (beaten)
90 g crushed saltine crackers (approx. 1 1/2 cups of migas)
45 ml vegetable oil (divided)
45 g butter (divided)
120 g yellow onion (finely chopped)
90 g pickles (chopped diced small)
30 ml pickle brine (of the frasco)
240 ml chicken broth (for the sauce)
120 ml heavy cream (for the sauce)
10 g Dijon mustard (for the sauce)
480 g cooked white beans (escurridos and enjuagados si son of lata)
80 ml whole milk (for the puree)
12 g fresh chives (chopped, divided)
8 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

690 kcal

Calories

38 g

Protein

36 g

Carbs

42 g

Fat

6 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustard

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Line a baking sheet or tray with parchment paper and lightly grease it with 1 tablespoon vegetable oil.
2
2. Season the chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and the smoked paprika.
3
3. Place the flour in one shallow dish, the beaten egg in another, and the crushed saltine crackers mixed with the remaining 1/2 teaspoon garlic powder in a third dish. Dredge each thigh in flour, then egg, then cracker crumbs, pressing so the coating sticks.
4
4. Heat 2 tablespoons vegetable oil in a large oven-safe skillet over medium-high heat. Brown the chicken for 2 to 3 minutes per side until lightly colored. Transfer to the prepared tray, or keep it in the skillet if oven-safe.
5
5. Bake the chicken for 12 to 15 minutes at 220 °C / 425 °F, until fully cooked and crisp. Remove and let rest for 5 minutes.
6
6. While the chicken bakes, make the mash. In a medium saucepan, heat the white beans with the milk, 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over medium heat for 4 to 5 minutes.
7
7. Mash the beans with a masher or fork until rustic in texture. Stir in half of the chopped chives and cook 1 minute more. Keep warm over very low heat.
8
8. For the sauce, place the same skillet over medium heat and add the remaining 1 tablespoon butter. Add the yellow onion and cook for 3 to 4 minutes until softened.
9
9. Add the chopped pickles and cook for 1 minute. Stir in the pickle brine, chicken broth, and Dijon mustard, scraping up the browned bits from the pan. Cook for 3 minutes to reduce slightly.
10
10. Lower the heat and stir in the heavy cream. Cook for 2 to 3 minutes until the sauce lightly thickens. Adjust with the remaining salt and pepper to taste.
11
11. Spoon a bed of rustic white bean mash onto each plate. Set the crispy chicken on top or alongside and spoon over the warm pickle sauce.
12
12. Finish with the remaining chives and the chopped fresh parsley. Serve immediately.

Chef tips

For a coating that sticks better, let the breaded chicken rest for 10 minutes before browning. If you want a bolder sauce, add 1 extra tablespoon of pickle brine at the end.

Substitutions

You can use thick-cut chicken breast instead of thighs, adjusting the cooking time. Cannellini or navy beans work well for the mash. If you do not have heavy cream, use half cream and half milk, though the sauce will be lighter.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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