Creamed carrot puree is scarcely an inspired choice for any meal, and the eternal combination of carrots and peas is, to my taste, better forgotten. Serve puree with butter or with herb butter. Parsley, chives, chervil, and oregano will enhance the flavor.
Have a Great Weekend!
Note: The word "gravy" too often stands for a thick flour mixture that smothers anything good. If you try serving your chicken with only the juices from the pan, you will never go back to a thickened gravy again.
For the carrot puree:
- 5-6 carrots, peeled and trimmed, and coarsely chopped into bite-size pieces
- 1 cup vegetable broth or water
- 1 cup half and half
- salt and freshly ground pepper
- pinch of cardamom
- 2 Tbsp. unsalted butter
- Fresh thyme, for garnish
- 6 chicken thigh fillets, (no bone, no skin)
- 1/2 cup your favorite BBQ sauce, I used The Salt Lick Original BBQ Sauce
- 3 gloves garlic, chopped
- 1/2 tsp dried dill
To make the carrot puree: Combine the carrots, half and half, broth or water in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 15-20 minutes, until the carrots are tender.
Drain the carrots, reserving the cooking liquid, and transfer to a food processor. Add cardamom, butter, season with salt and pepper and puree until smooth. Add some of the reserved cooking liquid, if necessary. Keep it warm.
To marinate the chicken: In the small bowl combine BBQ sauce, dried dill, garlic, salt and pepper. Coat the chicken with the marinade. Let stand at room temperature for 20-30 minutes.
Preheat the oven to 400F. Transfer the chicken to a baking sheet and roast for 35-40 minutes, until cooked. Serve with carrot puree and garnish with thyme.