CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE
Sunday, November 18, 2018
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Crisp-soft fowl baked to absolute perfection with potatoes and spinach. A entire meal in a single!
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.
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:
- Preheat oven to four hundred ranges F. lightly oil a 9×thirteen baking dish or coat with nonstick spray.
- Season bird with Italian seasoning, salt and pepper, to taste.
- 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.
- 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.
- 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.
- 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.
- place hen in a unmarried layer into the prepared baking dish. pinnacle with potatoes, spinach and cream sauce.
- region into oven and roast till completely cooked through, achieving an internal temperature of one hundred sixty five stages F, approximately 25-half-hour.
- Serve right now, garnished with parsley, if preferred.
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