Drumsticks with garlic redskins and green beans

This meal is Feaston’s, “well duh,” dinner after cooking a whole chicken. I mean, think about it. You’ve got a whole chicken, hot and ready to go, why not just whip up a couple sides to go with it.

“Well, duh!”

See how that works? We went ahead with garlic redskin mashed potatoes and green beans. It’s a pretty standard meal, but it doesn’t ever get old.

Everything about this dinner is delicious. It especially goes well with how your house is smelling after making the chicken.

Everything about this dinner is delicious. It especially goes well with how your house is smelling after making the chicken.

There is really nothing to making this meal. Yesterday we showed you our method for cooking a whole chicken, so that’s done. We ate the drumsticks and some white meat with this dinner, but there is going to be plenty to go around. If you want to crisp the chicken up a bit before serving, just place it under the broiler for a few minutes.

Now then, to the sides.

Green beans. Another big duh. We’ve been through this many times before on this site. Snap ’em and boil ’em.

Snap off those curly bits on the ends and boil the rest for about 10 minutes or until tender.

Snap off those curly bits on the ends and boil the rest for about 10 minutes or until tender.

Done.

Now, my and Michelle’s personal favorite side dish: mashed potatoes. We didn’t just want plain ol’ smashed potatoes, so we jazzed them up a bit. We switch up the type of spuds, left the skins on and threw in some garlic.

For planning purposes, you need about two to three average sized red skin potatoes for each person. Wash them and quarter them.

Cutting them up smaller reduces the boiling time.

Cutting them up smaller reduces the boiling time.

Throw them in a pot and cover them with water. As for the garlic, here is where you have some options. You can either put whole garlic cloves in with the boiling water, or wait until later and crush some cloves while you’re mashing.

If you choose the latter, use much less because the garlic will be strong. Also, if you don’t have one, your kitchen could benefit from a garlic press. When I take this route with the garlic, that what I use. You can find a decent one at any kitchen store, but I use this one.

I chose the former. So make sure those cloves are peeled and toss ’em in. Boil the spuds until they you can easily poke them with a fork. Drain the pot. You’re ready to get smashing.

Toss in a bit of milk and about two tablespoons of butter, while you’re at it.

Don't put too much milk in. You can always add more, but you can't take it out.

Don't put too much milk in. You can always add more, but you can't take it out.

That was painless. About 20 minutes for the whole dinner. Also, it is sure to impress any dinner guests. Get eating!

Read the recipes here and here.

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1 Comment

Filed under Dinner

One response to “Drumsticks with garlic redskins and green beans

  1. Good Eater

    Made it, loved it! The chicken was awesome right out of the crock pot, and the potatoes were a sweet bit of comfort on Friday evening after a long work day. I parboiled the green beans and then sauteed them in a little bit of olive oil and added some crushed garlic and slivered almonds…’cause that’s just how I roll 🙂

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