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Crispy Chicken With Garlicky Potato Cream Sauce

Berleena Eberle for Brenda Janschek
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1/2 tbsn olive oil
  • salt and freshly ground black pepper to taste
  • 800 g organic or pastured chicken thighs - skin on
  • 6 kiplfer potatoes or 3 medium sweet potatoes roughly chopped into 2cm pieces
  • 3 cups baby spinach
  • 2 tbsn butter
  • 4 cloves garlic minced
  • 2 tablespoons spelt flour or gluten free flour
  • 1 teaspoon dried thyme
  • 1 cup chicken broth or more, as needed
  • 1/2 cup of cream
  • 1/4 cup freshly grated Parmesan
  • salt and freshly ground black pepper to taste

Instructions
 

  • Preheat oven to 200 degrees.
  • Season skin well with salt and pepper. Preheat a large ovenproof pan to med – high, add oil and pan fry chicken skin side down for 3-4 minutes. Turn the chicken, searing bottom side for a further 2-3 mins. Turn off heat and scatter potatoes and spinach between chicken.
  • Prepare the garlic potato sauce by melting butter in medium skillet over med heat. Add garlic, and stir for 1 min. Whisk in flour, stock and thyme. Turn off heat and stir through cream and parmesan. Season with salt and pepper to taste.
  • Pour garlicky cream sauce over chicken, spinach and potatoes and bake into the oven for 20-25 mins.
  • Garnished with parsley or a squeeze of lemon juice.

Notes

Add as many vegetables as you like!