main (303) dessert (180) soup (87) sides (65) starter (62) salads (35) mixology (25) breakfast (14)

Monday, May 1

Chicken & potatoes with garlic Parmesan cream sauce

Chicken thighs, bone in, skin on
Italian seasonings
1 tablespoon
Salt, kosher

Pepper, freshly ground

Butter, unsalted
2 tablespoons +
1 tablespoon +
¼ cup
Baby spinach, chopped
3 cups
Potatoes, baby purple, cut in half
16 ounces
Parsley, freshly chopped
¼ cup
Garlic, minced
8 cloves
Flour, all-purpose
2 tablespoons
Chicken broth
1 cup
Thyme, dried
1 teaspoon
Basil, dried
½ teaspoon
Half & half
½ cup
Parmesan, freshly grated
½ cup
  1. Preheat the oven to 400°F; grease a 9-by-13-inch baking dish. 
  2. Season the chicken with the Italian seasoning, salt, and pepper. 
  3. Melt 2-tablespoons butter in a large skillet over medium-high heat. 
  4. Add the chicken, skin-side down, and sear both sides until golden brown, about 3 minutes per side; transfer to a platter, and set aside. 
  5. Melt 1-tablespoon butter in the skillet. 
  6. Stir in the spinach over medium heat, stirring occasionally, until it begins to wilt, about 2 minutes; transfer to a medium bowl. 
  7. Melt ¼-cup butter in the skillet over medium heat. 
  8. Add the garlic, and cook, stirring frequently, until fragrant, about 2 minutes. 
  9. Whisk in the flour until lightly browned, about 1 minute. 
  10. Gradually whisk in the broth, thyme, and basil.
  11. Cook, whisking constantly, until incorporated, about 2 minutes. 
  12. Stir in the half-&-half and Parmesan until slightly thickened, about 2 minutes; season with salt and pepper to taste. 
  13. Place the chicken in a single layer in the prepared baking dish. 
  14. Top with the potatoes, spinach, and cream sauce. 
  15. Roast in the oven for 25 to 30 minutes, or until the internal temperature reaches 165F. 
  16. Garnish with parsley, and serve immediately. 
Recipe from

No comments:

Post a Comment