I haven’t cooked this yet so it could be a load of rubbish. Makes two lunches apparently.
Ingredients
- Bunch of bonless thighs
- 3-4 finely chopped garlic cloves
- 1 tbsp butter
- 100ml chicken stock
- 100ml double cream
- 30g grated parmesan
- S&P
- Spinach and/or greens?
- Item
Mash
- 400g potatoes
- 30g butter
- Drizzle of milk or cream
- 20g parmesan
- S&P
Method
- Boil potatoes, drain, steam dry
- Mash them with butter, milk/cream, parmesan, S&P
- If you’re gonna be reheating this, keep the mash slightly looser and softer than usual.
- Season chicken, brown it in the cast iron, 4-5 mins, set aside
- In the same pan, add butter, garlic. Cook gently. Don’t burn it.
- Pour in stock. Add cream. Simmer lightly.
- Return chicken to the pan, simmer for 5-8 mins until cooked.
- Add parmesan, stir until melted
- You can either wilt the spinach and greens in this pan, or do it separately.
- Sauce should be creamy, not too thick now.
- Add more S&P if needed
Bonus touches
- Could add a small splash of lemon juice if you’re feeling fancy
- Sprinkle with chives