Spicy creole chicken served in mashed potatoes

Ingredients

• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tbsp dried oregano leaves
• 2 tbsp dried sweet basil
• 1 tbsp dried thyme leaves
• 1 tbsp black pepper
• 1 tbsp white pepper
• 1 tbsp cayenne pepper
• 1 tbsp celery seed
• 5 tbsp sweet paprika
• 1/2 tbsp salt
• 8 chicken thighs
• 4 tbps of creole seasoning
• 4 large potatoes
• 3/4 cup milk
• 1/4 cup cream
• 70 g butter
• 1/4 cup parmesan
• Salt
• Pepper
• 2 tbsp flour
• 3/4 cup chicken drippings
• 1/4 cup chicken stock
• 1/4 cup red wine
• 1/4 tsp freshly ground black pepper
• 1 tbsp butter
• 8 pcs farmers brown mushroom

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Preparation

• Marinate chicken in seasoning for at least a day.
• Grill chicken pieces for at least 4 minutes on each side.
• Serve with gravy with mushrooms.
• Clean and place potatoes to a large pot with water enough to cover the potatoes. Add salt and bring the water to a boil.
• Cook until really tender and this might take around 20 minutes.
• Drain then let it cook in an open rack, when cooled down, skin the potatoes then place on a deep dish then mash.
• Place mashed potatoes on a pot and start adding the butter, milk, cream and parmesan in really low heat. Mix thoroughly then season with pepper.
• Using a sauce pan add butter and mushrooms, brown the mushrooms ins medium heat.
• Now add the drippings, stock, wine and flour. Mix slowly in low heat until it thickens.
• Add butter and simmer for 5 minutes.
• Now once you cooked them all plate them with mashed potatoes at the bottom, then place the grilled chicken and pour gravy on top.