ﻣﻮﻗﻊ ﺻﺪﻱ اﻟﺒﻠﺪ

Supervisor
Elham AbolFateh

Kitchen

Creamy Garlic Butter Chicken and Potatoes

Monday 28/January/2019 - 09:29 AM
Sada El Balad

Ingredients
6 Chicken Thighs
salt and pepper to taste
1 teaspoon garlic
1 teaspoon onion powder
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon paprika
6 medium Potatoes
Olive oil
4 cups spinach (Use as much as you want)
14 cup butter (I used unsalted)
4 cloves garlic
2 Tablespoons Flour
1 cup Chicken Broth
12 cup Whole milk
12 cup Heavy Cream
12 cup Parmesan cheese
1 Chicken Bouillon cube
3 Tablespoon fresh parsley
3 Tablespoons fresh basil

Directions
Mix together the salt، pepper، garlic and onion powder، thyme، rosemary and paprika
Season chicken thighs on both sides with the spice mixture
Wrap seasoned chicken and place in the fridge to marinate for at least 1 hour
While chicken is marinating، cut each of the potatoes into 8 equal pieces
Transfer the potatoes into a baking pan
Drizzle olive oil on the potatoes and season with salt and pepper
Partially bake the potatoes in 400F 204C preheated oven for 30 minutes
When the chicken is done marinating، sear them in heated oil، skin side down، 3 minutes on each side or until golden brown.
Remove the chicken from the pan and set aside for later
In the same pan، saute the spinach until they wilt down
Remove the spinach from the pan and set aside for later
In the same pan، completely melt the butter
Add the garlic and saute until it gets fragrant
Add the flour and cook for a minute to kick out the flour taste
Add the chicken broth، and let the sauce cook and thicken
Add the milk، heavy cream، parmesan cheese، chicken bouillon cube، freshly chopped parsley and basil، then cook for a minute to let the flavors come together
When the potatoes come out of the oven، place the chicken on them، then add the spinach and the sauce
Bake in a 400F 204C oven for 35 to 40 minutes until the chicken reaches an internal temperature of 165F 74C and the potatoes are fully cooked through.
When it comes out of the oven، let it sit for 10 minutes before serving
Enjoy

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