Chicken Salisbury Steak with Navy Bean Mash and Roasted Carrots.
Yield: 2
Salisbury Steak
Ground Chicken 12 oz
Salt 1 tsp
Pepper 1 tsp
Granulated Garlic 1 tbsp
Onion Powder 1 tbsp
Avocado Oil 2 tbsp
Gravy
Butter 6 tbsp
GF Flour 6 tbsp
2% Milk 2 cups
Worcestershire 2 tbsp
Red Pepper Flakes 1 tsp
Salt 1 tsp
Pepper 1 tsp
Granulated Garlic 1 tbsp
Navy Bean Mash
Navy Beans (Canned or Blanched) 2 cups
Chicken Stock Enough to Cover
Bay Leaf 2 ea
Salt 1 tsp
Pepper 1 tsp
Granulated Garlic 1 tbsp
Roasted Carrots
Baby Carrots 2 cups
Salt 1 tsp
Pepper 1 tsp
Chopped Thyme 1 tbsp
Granulated Garlic 1 tbsp
Avocado Oil 2 tbsp
Preheat Oven to 350 degrees.
In a mixing bowl, mix together all the meatball ingredients except the oil and form 8 chicken meatballs.
Heat a pan to medium to high heat, once warm add oil to the pan and sear meatballs on all sides.
Once seared add the meatballs to a sheet pan to finish in the oven for 12 minutes or until 165 degrees.
While meatballs are cooking in the oven, make the gravy from the drippings of the meatballs.
Meat butter in the pan on medium heat, add the flour and stir till it turns golden brown.
Pour the milk in while whisking to ensure it doesn’t clump or stick to the bottom.
Add the remaining gravy ingredients and whisk until thickens. Once the gravy has thickened, turn the sauce on low heat to continue to cook the flour and stir often for 10 minutes.
When meatballs and gravy are done, add the meatballs to the gravy.
In another pot bring all the navy bean ingredients to a boil then reduce to a simmer for 20 minutes.
Once the 20 minutes are up, then remove the bay leaf from the pot and pour into the blender.
Blend till smooth and creamy. Then pour in a bowl and set aside.
In a mixing bowl, mix all of the roasted carrots ingredients in a bowl and lay flat on a sheet pan.
Roast carrots in the oven on 350 degrees for 20 minutes.
Once all the components are done plate and Enjoy!
