Spicy creole chicken served in mashed potatoes

Main Dish
4 servings
20 min
30 min
Very Easy


Number of serving: 4
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 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



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


  • 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.


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