SKILLET SUN DRY THE POTATOES OF POTATOES

SKILLET SUN DRY THE POTATOES OF POTATOES

Chicken with juice, golden brown on the grill, sun-dried tomato sauce with veggies in it!


Very yes here. The chicken thighs are watery, soft, and fully cooked. Tomato sauce with a shiny, very creamy, sugary cream. Imported vegetables (always inclusive). And a fresh milled Parmesan?

YES YES YES.

If I feel too good, I will feed you this with my favorite IP recipes and all the cracked bread. Oh and extra serving Parmesan. Because you will never have enough.


SKILLET SUN DRY THE POTATOES OF POTATOES
Show:
4 SERVICES

preparation time:
15 MINUTES

cooking time:
15 MINUTES

full time:
30 MINUTES

Chicken with juice, golden brown on the grill, sun-dried tomato sauce with veggies in it!

INGREDIENTS:
1 1/2 pounds without bones, chicken thighs without skin

5 1/2 tablespoons whole purpose flour, separated
1 teaspoon canola oil
1 teaspoon unsalted butter
3 cloves garlic, chopped
1 shallot small, chopped
1 cup chicken stock
1/2 cup half and a half
1/2 cup sun dried tomato halves
2 cups baby spinach
3 tablespoons freshly ground Parmesan
2 tablespoons chopped parsley leaves


DIRECTIONS:

Season chicken with one teaspoon salt and 1/2 pepper teaspoon. Sprinkle chicken with 4 tablespoons flour until evenly mixed.
Heat the canola oil and butter in a medium heat over medium heat.
Working in batches, upload the hen to the pan in a single spot and prepare dinner dinner till golden brown and prepare dinner dinner, accomplishing a center temperature of a hundred sixty five levels F, approximately forty five minutes on each side; set aside. Reduce heat to medium.
Add the garlic and shallot, and cook, stirring frequently, till fragrant, approximately 2 minutes; season with salt and pepper, to taste.


Mix 1 1/2 teaspoon flour until lightly browned, about 1 minute.
Slowly whisk in the chicken stock, half and half of the sun-dried tomatoes. Boil; reduce heat and bring to a boil, stirring occasionally, until reduced and slightly heated, about 3 minutes. Combine spinach, Parmesan and parsley; season with salt and pepper, to taste. Return the chicken to the skillet.
Serve immediately.

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