To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. 4 cloves garlic, minced. 6 bone-in, skin-on chicken thighs 1 tablespoon Italian seasoning Kosher salt and freshly ground black pepper, to taste 3 tablespoons unsalted butter, divided 3 cups baby spinach, roughly chopped 16 ounces baby Dutch potatoes, halved* 2 tablespoons chopped fresh parsley leaves For the garlic parmesan cream sauce 1/4 cup unsalted butter 4 cloves garlic, minced 2 tablespoons all-purpose flour 1 cup chicken broth, or more, as needed 1 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 cup half and half* 1/2 cup freshly grated Parmesan Kosher salt and freshly ground black pepper, to taste
Add chopped cooked bacon to the skillet. 5 slices bacon, cooked, chopped. Preheat oven to 350 F. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs)
Kommentarer
Logga in eller Registrera för att kommentera.