Recipe of today

Chicken and Potatoes with Garlic Parmesan Cream Sauce

Ingredients

6 bone-in chicken thighs

1 pound Dutch potatoes, cut into halves or quarters

3-4 cups of chopped baby spinach

4 tsp unsalted butter, divided

1 tablespoon of Italian seasoning

Kosher salt & freshly ground pepper, to taste

parsley (optional)

Sauce:

1 cup low-sodium chicken broth

Half a cup and a half

1/2 cup grated parmesan cheese

1/4 cup (1/2 stick) unsalted butter

1/4 cup all-purpose flour

4 minced garlic cloves

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon dried oregano

Directions :

Preheat oven to 400°F and lightly grease a 9" x 13" baking dish with butter or nonstick spray.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat and sauté the spinach until wilted. Remove from heat.

To prepare the sauce: Reduce the heat to medium and add the butter to the skillet. Add the minced garlic and cook for 1-2 minutes, frequently stirring so it does not burn.

Whisk in the flour and cook 1 minute, or until the roux is thick and golden brown, then slowly whisk in the chicken broth until combined.

Enjoy!!!