The Bang Bang ShrimpFebruary 6, 2018
Nani LUXRY CRAB CAKESFebruary 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.