Post by Loupy on Aug 8, 2017 1:07:28 GMT -7
ONE PAN CHICKEN & POTATOES with GARLIC PARMESAN CREAM SAUCE
From: www.eatwell101.com/chicken-potatoes-with-garlic-parmesan-cream-sauce
One pan chicken and Potatoes with Garlic Parmesan Cream Sauce makes for a nourishing dish perfect for a weeknight. Chicken thighs and potatoes are pan-seared, then finished in a delicious creamy sauce that perfectly combines all the flavors of garlic, tomato, spinach, spices and cheese. It’s truly an entire meal in a single skillet!
Yield 2-3 servings:
Ingredients:
2 tablespoons butter
1 pound chicken thighs, bone-in, skin-on
1 teaspoon paprika
2 teaspoon Italian seasoning (thyme, oregano, basil – combined)
2 cups baby red potatoes, washed and quartered
4 garlic cloves, minced
2 medium tomatoes, diced
1 cup fresh spinach
1 teaspoon crushed red pepper flakes
1 cup (240ml) chicken stock
1 cup (240ml) half and half (half cream mixed with half milk, for a lighter cream)
1 cup Parmesan cheese, grated
Salt and pepper
Directions:
1. Season chicken thighs with 1 teaspoon Italian seasoning, salt and pepper, to taste.
2. Melt 1 tablespoon butter in a large skillet or pot over medium high heat.
Add chicken, skin-side down, and sear both sides until golden brown, about 4-5 minutes per side; drain excess fat and set aside in a plate.
3. Melt remaining tablespoon butter in the same skillet.
Add garlic, paprika, 1 teaspoon Italian seasoning, then add potatoes and saute for 2 to 3 minutes.
4. Stir in tomato and chicken broth and simmer for 4 to 5 minutes.
5. Stir in and half and half, grated Parmesan cheese, spinach and crushed chili pepper flakes.
Reduce heat to simmer for 2 to 3 minutes.
6. Return chicken to the skillet, skin side up, and simmer for 10-15 minutes, until chicken and potatoes are cooked through. Adjust seasoning with salt and pepper.
Serve immediately with additional red pepper flakes and Parmesan, enjoy!
From: www.eatwell101.com/chicken-potatoes-with-garlic-parmesan-cream-sauce
One pan chicken and Potatoes with Garlic Parmesan Cream Sauce makes for a nourishing dish perfect for a weeknight. Chicken thighs and potatoes are pan-seared, then finished in a delicious creamy sauce that perfectly combines all the flavors of garlic, tomato, spinach, spices and cheese. It’s truly an entire meal in a single skillet!
Yield 2-3 servings:
Ingredients:
2 tablespoons butter
1 pound chicken thighs, bone-in, skin-on
1 teaspoon paprika
2 teaspoon Italian seasoning (thyme, oregano, basil – combined)
2 cups baby red potatoes, washed and quartered
4 garlic cloves, minced
2 medium tomatoes, diced
1 cup fresh spinach
1 teaspoon crushed red pepper flakes
1 cup (240ml) chicken stock
1 cup (240ml) half and half (half cream mixed with half milk, for a lighter cream)
1 cup Parmesan cheese, grated
Salt and pepper
Directions:
1. Season chicken thighs with 1 teaspoon Italian seasoning, salt and pepper, to taste.
2. Melt 1 tablespoon butter in a large skillet or pot over medium high heat.
Add chicken, skin-side down, and sear both sides until golden brown, about 4-5 minutes per side; drain excess fat and set aside in a plate.
3. Melt remaining tablespoon butter in the same skillet.
Add garlic, paprika, 1 teaspoon Italian seasoning, then add potatoes and saute for 2 to 3 minutes.
4. Stir in tomato and chicken broth and simmer for 4 to 5 minutes.
5. Stir in and half and half, grated Parmesan cheese, spinach and crushed chili pepper flakes.
Reduce heat to simmer for 2 to 3 minutes.
6. Return chicken to the skillet, skin side up, and simmer for 10-15 minutes, until chicken and potatoes are cooked through. Adjust seasoning with salt and pepper.
Serve immediately with additional red pepper flakes and Parmesan, enjoy!
