This recipe is from the The Great Rotisserie Chicken Cookbook book by Eric Akis
Cookbook review
This is a rich and fancy way to serve rotisserie chicken, and the recipe is not difficult to prepare. A green vegetable makes a perfect compliment to the meal.
Prep Time25 minsCook Time25 minsTotal Time50 mins
2 lbs russet or Yukon Gold (yellow-fleshed) potatoes, peeled and quartered
¼ cup white wine or chicken stock
1 pinch dried tarragon or thyme
1 small garlic clove, minced
1 cup whipping cream
¼ cup whole-grain Dijon mustard
½ cup buttermilk
2 tbsp butter, room temerature
Salt and white pepper to taste
3 green onions, thinly sliced
1 rotisserie chicken, hot, cut into portions
1Place the potatoes in a pot and cover with a generous amount of cold water. Bring to a boil over high heat, then reduce the heat until the water is simmering (small bubbles should just be breaking on the surface). Simmer the potatoes until very tender, 18 to 20 minutes.
2White the potatoes are cooking combine the wine (or stock), tarragon (or thyme), and garlic in a small pot, bring to a boil over high heat, and reduce by half, about 2 minutes. Pour in the cream, bring to a simmer, and reduce until the sauce lightly thickens 3 to 4 minutes. Stir in the mustard. Cover and keep warm over low heat.
3Drain the potatoes well and, using a potato masher, mash thoroughly. Add the buttermilk and butter and beat until well combined. Season with salt and pepper, then stir in the green onions.
4To serve, mound a scoop of the potatoes in the center of each dinner plate. Arrange the chicken on and around the potatoes, then drizzle with the mustard sauce. Enjoy.
Ingredients
2 lbs russet or Yukon Gold (yellow-fleshed) potatoes, peeled and quartered
¼ cup white wine or chicken stock
1 pinch dried tarragon or thyme
1 small garlic clove, minced
1 cup whipping cream
¼ cup whole-grain Dijon mustard
½ cup buttermilk
2 tbsp butter, room temerature
Salt and white pepper to taste
3 green onions, thinly sliced
1 rotisserie chicken, hot, cut into portions
Directions
1Place the potatoes in a pot and cover with a generous amount of cold water. Bring to a boil over high heat, then reduce the heat until the water is simmering (small bubbles should just be breaking on the surface). Simmer the potatoes until very tender, 18 to 20 minutes.
2White the potatoes are cooking combine the wine (or stock), tarragon (or thyme), and garlic in a small pot, bring to a boil over high heat, and reduce by half, about 2 minutes. Pour in the cream, bring to a simmer, and reduce until the sauce lightly thickens 3 to 4 minutes. Stir in the mustard. Cover and keep warm over low heat.
3Drain the potatoes well and, using a potato masher, mash thoroughly. Add the buttermilk and butter and beat until well combined. Season with salt and pepper, then stir in the green onions.
4To serve, mound a scoop of the potatoes in the center of each dinner plate. Arrange the chicken on and around the potatoes, then drizzle with the mustard sauce. Enjoy.
Rotisserie Chicken with Green Onion Mashed Potatoes and Mustard Sauce
