CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE
6 Chicken Thighs
1 TBSP Italian Herb Seasoning
Salt & Freshly Ground Black Pepper
3 TBSP Butter, divided
3 Cups Baby Spinach, roughly chopped
16 Ounces Baby Potatoes, halved
2 TBPS Parsley, chopped
¼ Cup Butter
4 Cloves Garlic, minced
2 TBSP Cake Flour
1 Cup Chicken Stock or more, as needed
1 TSP Dried Thyme
½ TSP Dried Basil
½ Cup Milk or more, as needed
½ Cup Freshly Grated Parmesan Cheese
Salt & Freshly Ground Black Pepper to taste
Preheat the oven to 180 Deg. Cel. Lightly grease a baking dish or coat with non-stick spray.
Season the chicken with the Italian Herbs, salt & pepper to taste.
Melt 2 TBSP butter in a large pan over medium heat. Add the chicken, skin-side down and sear until both sides are golden brown. About 2 -3 per side. Set aside.
Melt the remaining 1 TBSP butter in the pan. Stir in the spinach and cook, stirring occasionally, until it wilts. Set aside.
To make the sauce, melt the butter in the pan over medium heat. Add the garlic and cook, stirring frequently, until fragrant. About 1 -2 minutes. Whisk in the flour until lightly browned, about 1 minute.
Gradually whisk in the chicken stock, thyme and basil. Cook, whisking constantly, until incorporated, about 1 – 2 minutes. Stir in the milk and Parmesan until slightly thickened. If the mixture is too thick add more stock or milk. Season to taste.
Place the chicken in a single layer in the prepared dish. Top with potatoes, spinach and the cream sauce.
Bake for 25 – 30 minutes. Garnish with parsley.
Potatoes can be cut into smaller pieces to ensure a quicker cooking time.
Milk can be substituted with a mixture of milk and cream

PHOTO:  Melissa Ann Vermeulen