Cajun Crusted Chicken with Creole Mashed Potatoes

Serves 4

Ingredients:

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

Method:

To marinate the chicken:

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.  

To prepare the potatoes:

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 sauté pan over medium-high heat.

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 sauté for 8 minutes, or until the peppers are tender and the shallots are golden. 

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:

Preheat the oven to 375°F/190°C.  Heat the remaining 1 tablespoon/15 ml of oil in a very large oven-proof sauté 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.

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.

To serve:

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. 

Chocolate Soufflés

Serves 6

Ingredients:

1 cup/250 ml whole milk
1/3 cup/35 g unsweetened cocoa powder
3 large egg yolks
1/3 cup/65 g plus 1/4 cup/55 g sugar
1 tablespoon/10 g all purpose flour
2 teaspoons/6 g cornstarch (corn flour)
2 teaspoons/9 g unsalted butter
Additional unsweetened cocoa powder, for dusting
5 large egg whites
Powdered sugar, for dusting

Method:

To make the chocolate base:

Whisk the milk and 1/3 cup/35 g of the cocoa powder in a heavy medium saucepan to blend.  Bring the chocolate milk to a simmer over medium heat, stirring occasionally.  Meanwhile, using a whisk, beat the egg yolks and 1/3 cup/65 g of sugar in a large bowl for 2 to 3 minutes, or until thick and light.

Whisk in the flour and cornstarch to blend.  Gradually pour the simmering chocolate milk over the egg yolk mixture, whisking until smooth.  Pour the chocolate custard back into the same saucepan.  Over medium-low heat, continually whisk the custard for 4 minutes, or until it thickens and bubbles just begin to burst through the top of the custard.

Transfer the custard to a clean mixing bowl.  Using an electric mixer, beat the custard on high speed for 6 to 8 minutes, or until it is thick and smooth and cools slightly. Cover the chocolate base with plastic wrap and refrigerate until cold.

To finish the Soufflés:

Preheat the oven to 375°F/160°C.  Coat six 6-ounce/170-ml soufflé dishes with butter and dust with cocoa powder to coat.  Using an electric mixer, beat the egg whites and remaining 1/4 cup/55 g of sugar in a large bowl just until medium stiff peaks form.  Fold one-third of the egg white mixture into the chocolate base (this will help lighten the base). Gently fold in the remaining egg white mixture.

Spoon the mixture into the prepared soufflé cups, dividing equally.  Place the soufflé dishes on a heavy large baking sheet and bake for  12 minutes or until soufflés have risen about 1 inch/ 2 1/2 cm above the dishes.  Dust the soufflés with powdered sugar and serve immediately.