---
title: Cajun Fried Chicken Thighs with Gravy
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cajun-fried-chicken-thighs-with-gravy-69ce9dae2898d990f034abf8
prep time: 30 minutes
cook time: 30 minutes
time required: 1 hour
difficulty: medium
allergens:
  - Milk
  - Wheat
  - Eggs
  - Soy
tags:
  - Sodium Smart
rating: 4.0
rating_count: 379
source_chef: Christina Boateng
nutrition:
  calories: 880
  protein: 28
  fat: 52
  saturated fat: 20
  carbohydrates: 75
  sugar: 15
  fiber: 6
  cholesterol: 155
  sodium: 640
  trans fat: 0.5
  potassium: 1050
  calcium: 120
  iron: 4.4
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/Chicken%20Thighs/cajun-fried-chicken-thighs-with-gravy.avif"
---

Adjust racks to top and middle positions; preheat oven to 425 degrees. Wash and dry produce.
Peel and dice @potatoes{32%oz} into ½-inch pieces. Trim @green beans{32%oz} if necessary. Halve, peel, and dice @shallot{2%unit}. Peel and mince or grate @garlic{6%clove}. Finely chop @parsley{½%oz}.

Place potatoes in a #large pot{} with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes.
Reserve 1 cup potato cooking liquid (1½ cups for 4 servings); drain. Return potatoes to pot; keep covered off heat until ready to mash in Step 6.
While potatoes cook, toss green beans on one side of a #baking sheet{} with a drizzle of @cooking oil{2%tsp}, @salt{}, and @black pepper{}. Arrange @bacon{8%oz} in a single layer on empty side of sheet. (For 4, spread green beans out across entire sheet and place bacon on a second sheet; roast green beans on top rack and bacon on middle rack, swapping rack positions halfway through.)
Roast on top rack until green beans are tender and bacon is crispy, 12-15 minutes.

> (Step 3 has no text included in the source; assuming it involves coating and frying the chicken with @panko breadcrumbs{2%cup}, @fry seasoning{2%tbsp}, and @cajun spice blend{2%tbsp} in @cooking oil{2%tsp} and @garlic herb butter{4%tbsp})

Transfer @chicken thighs{20%oz} (coated with @panko breadcrumbs{2%cup}, @fry seasoning{2%tbsp}, and @cajun spice blend{2%tbsp}) to a paper-towel-lined plate; season immediately with a pinch of @salt{}.

Heat a drizzle of @cooking oil{4%tbsp} and @butter{8%tbsp} (1 TBSP for 2 servings) in #pan{} used for brown butter over medium-high heat. Add shallot; cook, stirring, until softened, 1-2 minutes. Add @flour{1%cup} (reserved) and 1 TBSP butter; cook, stirring constantly, until lightly browned, 1-2 minutes. Add garlic, @chicken stock concentrate{2%unit}, and ⅓ cup water. Cook, whisking constantly, until thickened, 3-5 minutes more.
Turn off heat; season with @salt{} and @black pepper{} if desired. Keep covered until ready to serve.

Mash @potatoes{32%oz} with a #potato masher{} or fork until smooth, adding splashes of reserved potato cooking liquid if necessary. Stir in remaining @sour cream{12%tbsp} and brown butter (made with @garlic herb butter{4%tbsp}); season with @salt{} and @black pepper{}. Keep covered until ready to serve.
Transfer green beans to a serving dish. Coarsely chop bacon, then sprinkle over green beans.

Place @honey butter cornbread{2%unit} on a second #baking sheet{}; bake on middle rack until warmed through, 4-5 minutes. TIP: If necessary, reheat fried chicken on a rimmed baking sheet on top rack at the same time.
Divide mashed potatoes between plates. Top with fried chicken and gravy; garnish with parsley. Serve with bacony green beans and cornbread on the side.