This is a really yummy, winter warming recipe, that the whole family will enjoy!
Ingredients
- 1/2 tbsn olive oil
- salt and freshly ground black pepper, to taste
- 800g organic or free range chicken thighs – skin on
- 6 kiplfer potatoes or 3 medium sweet potatoes, roughly chopped into 2cm pieces
- 3 cups baby spinach
- Creamy Garlic Sauce
- 2 tbsn butter
- 4 cloves garlic, minced
- 2 tablespoons spelt flour or gluten free flour
- 1 teaspoon dried thyme
- 1 cup chicken broth, or more, as needed
- 1/2 cup of cream
- 1/4 cup freshly grated Parmesan
- salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 200 degrees.
- Season skin well with salt and pepper. Preheat a large ovenproof pan to med – high, add oil and pan fry chicken skin side down for 3-4 minutes. Turn the chicken, searing bottom side for a further 2-3 mins. Turn off heat and scatter potatoes and spinach between chicken.
- Prepare the garlic potato sauce by melting butter in medium skillet over med heat. Add garlic, and stir for 1 min. Whisk in flour, stock and thyme. Turn off heat and stir through cream and parmesan. Season with salt and pepper to taste.
- Pour garlicky cream sauce over chicken, spinach and potatoes and bake into the oven for 20-25 mins.
- Garnished with parsley or a squeeze of lemon juice.
Notes
- Add as many vegetables as you like!
*recipe taken from Brenda Janschek
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