Tuscan Chicken & Red Potatoes

The Bang Bang Shrimp
February 6, 2018
February 6, 2018

•4 large chicken thighs (bone-in & skin-on) •½ tsp. paprika •½ tsp. garlic salt •¼ tsp. ground black pepper •2 tbsp. salted butter •2 c. fresh spinach •⅓ c. sun dried tomatoes •1 lb. baby red potatoes, quartered (boiled for 5-8 minutes) For the sauce: •1 stick of butter •2 tbs. of minced •2 tbsp. all-purpose flour •1¼ c. low-sodium chicken broth •¼ tsp. dried parsley (or 1 tsp. chopped fresh parsley) •¼ tsp. garlic salt •pinch ground black pepper •½ c. half and half or heavy cream •⅓ c. freshly grated Parmesan

1.Preheat oven to 400 degrees. 2.Season chicken thighs with paprika, garlic salt, and pepper. 3.In a large skillet set over medium-high heat melt the butter. Add the chicken, skin-side down, and cook both sides until golden brown, about 4-5 minutes per side. 4.Add in the spinach and cook until heated, about 2 minutes and reduce heat to simmer. 5.For the sauce, melt butter in a sauce pan and add the garlic. Cook about 1-2 minutes. Whisk in the flour and cook for about 1 minute. Gradually whisk in the chicken broth, parsley, salt and pepper. Allow the sauce to cook, stirring constantly for about 2 minutes, whisk in the half and half and parmesan. Cook until slightly thickened, about 2-3 minutes. Remove from the heat. 6.Place the potatoes around the chicken in the skillet, then top with sun-dried tomatoes. Pour the sauce over top. 7.Place skillet in the oven and bake for 30-35 minutes or until the chicken is cooked through and potatoes are tender. Remove from the oven and allow to cool for 5 minutes before serving.