Chicken & Potato Casserole
This casserole has a garlic Parmesan cream sauce and sounds delicious! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 6 chicken thighs, bone in, skin on
- 1 tablespoon Italian seasoning, OR make from a shortcut
- salt and pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cups fresh spinach, or 2 cups frozen, thawed, squeezed dry
- 500 grams small potatoes, quartered
- 2 tablespoons fresh parsley, chopped
For the Garlic Parmesan Cream Sauce
- 1/4 cup unsalted butter, 1/4 of a standard block
- 4 cloves garlic, smashed and finely minced
- 2 tablespoons all purpose flour
- 1 cup chicken broth, fresh or from powder, more as needed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 cup heavy cream, or whipping cream
- 1/2 cup Parmesan cheese, grated
- salt and pepper, to taste
Instructions
- Preheat your oven to 200 C. Lightly grease a 9x13 baking dish with butter.
- Season chicken with Italian seasoning, salt and pepper, to taste. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side, set aside.
- Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside. If using frozen, just thaw and squeeze out the water.
- To make the garlic Parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Place chicken in a single layer into the prepared baking dish. Ass potatoes to the sides and top, then add spinach, and the cream sauce.
- Bake until completely cooked through, juices run clear, about 25-30 minutes. Garnish with fresh chopped parsley, serve.
Notes
Six chicken thighs might be near a kilo, about 70 Baht. For the cheese, go with about 150 Baht. For 6 servings, this is about $1.08 per serving.
Shortcut: Italian Seasoning.
Adapted from an internet recipe.
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