Creamy Tuscan Chicken
Ingredients
The chicken and vegetables
-
8
pieces
chicken thighs, bone-in, skin-on
-
2½
cups
red bliss potatoes, rough cut
-
5
ounces
Tuscan kale (or your favorite green)
-
⅓
cup
sun-dried tomatoes, chopped
-
1
tablespoon
parsley, finely chopped (for garnish)
The sauce
-
1
tablespoon
olive oil
-
1
tablespoon
garlic, minced
-
2
tablespoons
shallots, minced
-
1½
cups
chicken stock
-
1½
cups
heavy cream
-
½
cup
Romano cheese, finely grated
Seasoning and optional ingredients
-
1
teaspoon
sweet Hungarian paprika
-
3
slices
bacon or pancetta, chopped (optional)
-
to taste
sea salt
-
to taste
black pepper
Instructions
- Preheat the oven to 375°F.
- Season the chicken thighs with salt, pepper, and paprika.
- Heat olive oil in a large skillet over high heat.
- Cook the chicken skin side down until browned, about 4-5 minutes, then flip and cook for 2 more minutes.
- Remove the chicken and set aside, leaving one tablespoon of oil in the skillet.
- Add garlic and shallots to the skillet and cook for about one minute.
- Stir in heavy cream and chicken stock, bring to a boil, then reduce heat and simmer for about five minutes until thickened.
- Add spinach and sun-dried tomatoes to the sauce and cook for 2-3 minutes.
- Remove from heat and stir in grated cheese, adjusting seasoning as needed.
- Place cut potatoes in a baking dish, pour sauce over them, and place chicken on top.
- Bake in the preheated oven for 50-60 minutes until potatoes are tender and chicken is fully cooked.
- While baking, cook bacon in a skillet until crispy and set aside.
- Serve chicken with potatoes, garnished with crispy bacon and parsley.
Nutrition Facts (estimated)
Servings
4
Calories
1035
Total fat
82g
Total carbohydrates
24g
Total protein
51g
Sodium
642mg
Cholesterol
370mg
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