CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

INGREDIENTS:

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

FOR THE GARLIC CHEESE BECHAMEL SAUCE:

  • 1/4 cup unseasoned butter
  • 4 cloves garlic, minced
  • 2 tablespoons general-purpose flour
  • 1 cup chicken stock, or more, as needed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup half and half*
  • 1/2 cup freshly grated cheese
  • Kosher salt and freshly ground black pepper, to taste
CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE
CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

DIRECTIONS:

  1. Preheat kitchen appliance to four hundred degrees F. gently oil a 9×13 baking dish or coat with slippery spray.
  2. Season chicken with Italian seasoning, salt and pepper, to taste.
  3. Melt two tablespoons butter in an exceedingly giant frypan over medium high heat. Add chicken, skin-side down, and sear each side till golden brown, concerning 2-3 minutes per side; put aside.
  4. Melt remaining one tablespoon butter within the frypan. Stir in spinach and cook, stirring often, till it begins to wilt, concerning two minutes; put aside.
  5. To make the garlic cheese bechamel sauce, soften butter within the frypan over medium heat. Add garlic, and cook, stirring oft, till scented, concerning 1-2 minutes. Whisk in flour till gently brunette, concerning one minute.
  6. Gradually whisk in chicken stock, thyme and basil. Cook, whisking perpetually, till incorporated, concerning 1-2 minutes. Stir in half and half and cheese till slightly thickened, concerning 1-2 minutes. If the mixture is simply too thick, add a lot of milk as needed; season with salt and pepper, to taste.
  7. Place chicken in an exceedingly single layer into the ready baking dish. prime with potatoes, spinach and bechamel sauce.
  8. Place into kitchen appliance and roast till utterly deep-fried through, reaching an inside temperature of a hundred sixty five degrees F, concerning 25-30 minutes.
  9. Serve straight off, fancy with parsley, if desired.

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