CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

Loading...

Crisp-tender chicken baked to absolute perfection with potatoes and spinach. a whole meal in one!

INGREDIENTS:

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons tasteless butter, divided
• 3 cups baby spinach, roughly cut
• 16 ounces baby Dutch potatoes, halved*
• 2 tablespoons cut contemporary parsley leaves
• FOR THE GARLIC Parmesan bechamel sauce
• 1/4 cup tasteless 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 [*fr1] and half*
• 1/2 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

• Preheat kitchen appliance to four hundred degrees F. gently oil a 9×13 baking dish or coat with slippy spray.
• Season chicken with Italian seasoning, salt and pepper, to taste.
• Melt a pair of tablespoons butter during a massive frying pan over medium high heat. Add chicken, skin-side down, and sear either side till golden brown, concerning 2-3 minutes per side; put aside.
• Melt remaining one tablespoon butter within the frying pan. Stir in spinach and cook, stirring often, till it begins to wilt, concerning a pair of minutes; put aside.
• To make the garlic Parmesan bechamel sauce, soften butter within the frying pan over medium heat. Add garlic, and cook, stirring often, till scented, concerning 1-2 minutes. Whisk in flour till gently tanned, concerning one minute.
• Gradually whisk in chicken stock, thyme and basil. Cook, whisking perpetually, till incorporated, concerning 1-2 minutes. Stir in [*fr1] and [*fr1] and Parmesan till slightly thickened, concerning 1-2 minutes. If the mixture is simply too thick, add additional milk as needed; season with salt and pepper, to taste.
• Place chicken during a single layer into the ready baking dish. high with potatoes, spinach and bechamel sauce.
• Place into kitchen appliance and roast till fully deep-fried through, reaching an indoor temperature of one hundred sixty five degrees F, concerning 25-30 minutes.
• Serve now, fancy with parsley, if desired.

NOTES:

*Potatoes will be dig thirds or fourths to make sure faster cookery time.

*Half and [*fr1] is equal components of milk and cream. For one cup [*fr1] and [*fr1], you'll substitute 3/4 cup milk + 1/4 cup cream or 2/3 cup skim or milk + 1/3 cup cream.


Reference : damndelicious

Share this post

Loading...