CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

Crisp-soft fowl baked to absolute perfection with potatoes and spinach. A entire meal in a single!

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

Au revoir, Paris! It’s been an extremely good week, but it’s time to get domestic in order that i will burn off most of these croissants, macarons, baguettes, hot chocolate, and falafels. no longer to mention that massive Nutella-banana street crepe I had in the midnight.

but before I head to the airport for a 12-hour flight returned home, I really want to proportion this with you: my most up-to-date hen recipe yet with a garlic Parmesan cream sauce so that it will blow. your. mind.

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE


INGREDIENTS:

  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon Italian seasoning
  • 3 cups baby spinach, roughly chopped
  • 2 tablespoons chopped fresh parsley leaves
  • 16 ounces baby Dutch potatoes, halved

FOR THE GARLIC PARMESAN CREAM SAUCE

  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth, or more, as needed
  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup half and half
  • 1/2 cup freshly grated Parmesan
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste


DIRECTIONS:

  1. Preheat oven to four hundred ranges F. lightly oil a 9×thirteen baking dish or coat with nonstick spray.
  2. Season bird with Italian seasoning, salt and pepper, to taste.
  3. soften 2 tablespoons butter in a large skillet over medium excessive heat. add hen, skin-side down, and sear each aspects until golden brown, about 2-three minutes in line with side; set apart.
  4. melt ultimate 1 tablespoon butter in the skillet. Stir in spinach and cook dinner, stirring once in a while, till it starts to wilt, approximately 2 minutes; set apart.
  5. To make the garlic parmesan cream sauce, soften butter in the skillet over medium warmth. upload garlic, and cook, stirring frequently, until aromatic, approximately 1-2 mins. Whisk in flour until lightly browned, about 1 minute.
  6. progressively whisk in chicken broth, thyme and basil. cook, whisking continuously, till integrated, about 1-2 mins. Stir in half and 1/2 and Parmesan until barely thickened, about 1-2 minutes. If the mixture is simply too thick, add more milk as needed; season with salt and pepper, to taste.
  7. place hen in a unmarried layer into the prepared baking dish. pinnacle with potatoes, spinach and cream sauce.
  8. region into oven and roast till completely cooked through, achieving an internal temperature of one hundred sixty five stages F, approximately 25-half-hour.
  9. Serve right now, garnished with parsley, if preferred.
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