The Best One pan chicken and Potatoes

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INGRÈDIÈNTS
  • 2 tablèspoons buttèr
  • 1 pound chickèn thighs, bonè-in, skin-on
  • 1 tèaspoon paprika
  • 2 tèaspoon Italian sèasoning (thymè, orègano, basil – combinèd)
  • 2 cups baby rèd potatoès, washèd and quartèrèd
  • 4 garlic clovès, mincèd
  • 2 mèdium tomatoès, dicèd
  • 1 cup frèsh spinach
  • 1 tèaspoon crushèd rèd pèppèr flakès
  • 1 cup (240ml) chickèn stock
  • 1 cup (240ml) half and half (half crèam mixèd with half milk, for a lightèr crèam)
  • 1 cup Parmèsan chèèsè, gratèd
  • Salt and pèppèr

 

DIRÈCTIONS
  1. Sèason chickèn thighs with 1 tèaspoon Italian sèasoning, salt and pèppèr, to tastè.
  2. Mèlt 1 tablèspoon buttèr in a largè skillèt or pot ovèr mèdium-high hèat. Add chickèn thighs, skin-sidè down, and sèar both sidès until goldèn brown, about 4-5 minutès pèr sidè; drain èxcèss fat and sèt asidè in a platè.
  3. Get full recipe and instructions: https://www.eatwell101.com/chicken-potatoes-with-garlic-parmesan-cream-sauce

 

Sumber https://sundaysupperrecipes.blogspot.com

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