Cajun Crusted Chicken with Creole Mashed Potatoes

posted: 06/30/10


  • Four 6- to 7-ounce/180- to 200-g boneless chicken breasts (with the skin on)
  • 6 tablespoons/50 g Cajun spice blend (including cayenne pepper, dried thyme, garlic powder and paprika)
  • 4 russet potatoes (about 3 pounds/1.36 g total), peeled and quartered
  • 2 tablespoons/30 ml olive oil
  • 4 andouille sausages (about 13 ounces/369 g total), sliced thinly into rounds
  • 1 red bell pepper, cut into thin strips
  • 6 shallots, thinly sliced
  • 2 garlic cloves, finely crushed
  • 1 cup/286 ml chicken stock, warmed
  • 1/2 cup/10 g chopped fresh flat leaf parsley
  • Salt and freshly ground black pepper
  • All purpose flour, for dusting


  1. Using a large sharp knife, score 3 slits over the tops of the chicken breasts. Rub the chicken breasts all over with the Cajun spices and cover with plastic wrap. Refrigerate for at least 2 hours.
  2. In a large pot of boiling water, cook the potatoes for 25 minutes or until soft. Drain the potatoes in a colander and allow them to steam dry in the colander for 5 minutes. Meanwhile, heat 1 tablespoon/15 ml of oil in a heavy large saut? pan over medium-high heat.
  3. Add the sausages and fry until golden brown, about 8 minutes. Using a slotted spoon, transfer the sausages to a plate and set aside. Add the bell pepper, shallots and garlic to the same pan, and saut? for 8 minutes, or until the peppers are ten der and the shallots are golden.
  4. Add the potatoes and half of the chicken stock to the pepper mixture and stir for 1 to 2 minutes, coarsely mashing the potatoes with the back of the spoon. Stir in the parsley, cooked sausage and the remaining chicken stock. Season with salt and pepper and keep warm.

To cook the chicken:

  1. Preheat the oven to 375?F/190?C. Heat the remaining 1 tablespoon/15 ml of oil in a very large oven-proof saut? pan over high heat. Be sure the pan is large enough so that the chicken breasts do not touch each other. This will allow them to brown nicely. If you don't have a pan large enough to fit all the chicken breasts without crowding them, use 2 large pans and divide the oil and chicken between the pans.
  2. Dust both sides of the chicken breasts with a little flour and place them in the pan skin side down. Cook for 2 minutes or until the chicken skin is crisp and golden. Transfer the pan to the oven and roast the chicken for 5 minutes. Turn the chicken breasts over and return to the oven for 3 to 4 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let rest for 5 minutes.
  3. Cut the chicken breasts crosswise into thick slices. Mound the potatoes on 4 dinner plates. Arrange the chicken slices alongside the potatoes. Drizzle the pan juices from the chicken around the chicken and potatoes and serve.
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