Sour Cream & Onion Chicken Thighs
with Rustic Mash & Lemony String Pea Salad
Cooking time
25 minutes
Servings
2/4
Calories
890 /serving
Sour cream and onion go together like your fave chip dip. In other words, it’s a can’t stop, won’t stop combo! That’s the idea behind this air-fried chicken supper, featuring golden-crusted thigh meat served with a sour cream and scallion sauce zinged with fresh lemon juice.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Potatoes
- 100g String peas (sugar snap peas or snow peas)
- 225g Turnips (or rutabaga)
- 2 Scallions
- 1 Lemon
- 60g Panko
- 20g All-purpose flour
- 43ml Sour cream
- 12g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
1 or 2 Eggs
Air fryer
Total Fat
37 g
Saturated Fat
13 g
Sodium
590 mg
Total Carb
90 g
Sugars
13 g
Protein
50 g
Fibre
11 g
Preparation
Make the mash
- Preheat the air fryer to 400°F. Lightly oil the basket. Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Peel and medium-dice the turnips.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season generously with S&P.
Prepare the chicken
- Meanwhile, in a shallow bowl, combine the flour and S&P.
- In a second shallow bowl, beat 1 egg (double for 4 portions) until smooth; season with S&P.
- In a third shallow bowl, combine the panko, ⅓ of the spices and S&P.
- Pat the chicken dry; season with ½ the remaining spices.
- Working one at a time, coat the chicken in the flour (shaking off any excess), then in the egg (letting any excess drip off), then in the panko (pressing to adhere). Drizzle with oil.
Fry the chicken
- Place the chicken* in the air fryer and fry, 8 to 10 min., until cooked through and golden brown.
Make the sauce
- Meanwhile, juice the lemon.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a small bowl, combine the sour cream, white bottoms of the scallions, ½ the lemon juice, a drizzle of oil, the remaining spices and S&P.
Make the salad
- Cut the string peas crosswise into thirds.
- In a second small bowl, combine the string peas, green tops of the scallions, remaining lemon juice, 1 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the mash and chicken (slice beforehand if desired) between your plates.
- Top the chicken with a dollop of the sauce.
- Serve the salad and remaining sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
