This recipe for chicken and potatoes with parmesan and an all-in-one dish, which means we have both the meat and the side dish in one gratin.
The recipe is very Anglo-Saxon (to be honest, the inspiration is English)
1 large spoon Italian seasoning
Kosher salt & freshly ground pepper
5 bone chicken thighs
1 pound baby Dutch potatoes, halved
4 cups baby spinach, mashed
3 large spoon unsalted butter, divided
3 cloves garlic, minced
1 small spoon dried thyme
1 small spoon dried basil
1/2 small spoon dried oregano
1 cup chicken broth
1/2 cup parmesan cheese, grated
1/4 cup unsalted butter
1/4 cup flour
* Methods :
1 – Preheat oven to 400º F and lightly grease a baking dish with butter .
2 – Melt butter in a big pan and sauté spinach until just wilted. Remove from heat.
* For the sauce :
3 – Decrease heat and add butter to skillet . Add minced garlic and cook about 3 min .
4 – Beat in flour & cook for 1 min; with heavily beat in chicken broth until incorporated .
5 – Stir in parmesan cheese , and cook for another 6 min, and stir in thyme, basil & oregano.
6 – Season chicken thighs with salt and pepper & Italian seasoning and place in baking plate .
7 – Put chicken thighs skin side up in your greased baking plate , then top with saute spinach & potatoes. Top with cream sauce, and bake for 25 min, .
Serve warm and enjoy !