Crispy Chicken with Cornbread & Pepper Gravy

Ingredients

• 4 boneless chicken thighs, skin on
• Salt, pepper, smoked paprika & garlic powder
• 2 tbsp neutral oil
• 4 cups crumbled cornbread
• 1 small onion, 1 celery rib & ½ bell pepper, diced
• 1 egg & 1½ cups chicken stock
• 2 tbsp butter, 2 tbsp flour & 1½ cups milk
• Sautéed peppers and parsley, to finish

Method

1. Season chicken and sear skin-side down until deeply golden. Flip and roast at 400°F until it reaches 165°F.
2. Sauté onion, celery, and pepper. Fold into cornbread with egg and enough stock to moisten; bake until crisp-edged.
3. Melt butter, whisk in flour, then slowly add milk and pan drippings. Simmer until silky and season well.
4. Plate dressing over gravy, add the chicken, and spoon the sautéed peppers and pan juices over the top.