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INGREDIENTS
6 bone-in chicken thighs (skin-on, optional)
1 pound baby Dutch potatoes, halved or quartered
3-4 cups baby spinach, chopped
4 tablespoons unsalted butter, divided
1 tablespoon Italian seasoning
Kosher salt and freshly ground pepper, to taste
Fresh parsley, optional
Sauce:
1 cup low-sodium chicken broth
1/2 cup half and half
1/2 cup parmesan cheese, grated
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
PREPARATION
Preheat stove to 400º degrees and lightly oil a 9 × 13-inch heating dish with butter or non-stick spray.
Dissolve two tablespoons butter in a large pan or skillet over medium to high heat and sauté spinach until wilted. Then remove from the heat.
For the sauce: lower heat to medium and add butter into the skillet. Include sliced garlic and cook for 2 minutes, blending often.
Put in the flour and cook for 1 minute or until roux is thick and brilliant brown color, at that point gradually lay in chicken thighs until blended.
Mix in parmesan cheddar and cream, and cook for another 5 minutes, or until thickened, at that point mix in basil, oregano, thyme. Now, season with pepper and salt.
Season chicken thighs with salt and pepper and Italian flavoring and place in prepared dish.
Place chicken-thighs skin side-up in your preparing dish, at that point top with sauteéd spinach and potatoes. Top with the creamy sauce, at that point place in stove and heat for 25 minutes, or until chicken is cooked through.
Remove from the stove and serve hot.
Ingredients
- 6 bone-in chicken thighs (skin-on, optional)
- 1 pound baby Dutch potatoes, halved or quartered
- 3-4 cups baby spinach, chopped
- 4 tablespoons unsalted butter, divided
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground pepper, to taste
- Fresh parsley, optional
- Sauce:
- 1 cup low-sodium chicken broth
- 1/2 cup half and half
- 1/2 cup parmesan cheese, grated
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
Instructions
Preheat stove to 400º degrees and lightly oil a 9 × 13-inch heating dish with spread or non-stick spray.
Dissolve two tablespoons spread in a large pan or skillet over medium to high heat and sauté spinach until shriveled. Then remove from the heat.
For the sauce: lower heat to medium and add spread into the skillet. Include sliced garlic and cook for 2 minutes, blending often.
Put in the flour and cook for 1 minute or until roux is thick and brilliant brown color, at that point gradually lay in chicken thighs until blended.
Mix in parmesan cheddar and cream, and cook for another 5 minutes, or until thickened, at that point mix in basil, oregano, thyme. Now, season with pepper and salt.
Season chicken thighs with salt and pepper and Italian flavoring and place in prepared dish.
Place chicken-thighs skin side-up in your preparing dish, at that point top with sauteéd spinach and divided potatoes. Top with the creamy sauce, at that point place in stove and heat for 25 minutes, or until chicken is cooked through.
Remove from the stove and serve hot.
