ONE PAN CHICKEN AND POTATOES

INGREDIENTS LIST FOR THE ONE PAN CHICKEN AND POTATOES 

Yield 2-3 servings:

• 2 t�blespoons butter
• 1 pound chicken thighs, bone-in, skin-on
• 1 te�spoon p�prik�
• 2 te�spoon It�li�n se�soning (thyme, oreg�no, b�sil � combined)
• 2 cups b�by red pot�toes, w�shed �nd qu�rtered
• 4 g�rlic cloves, minced
• 2 medium tom�toes, diced
• 1 cup fresh spin�ch
• 1 te�spoon crushed red pepper fl�kes
• 1 cup (240ml) chicken stock
• 1 cup (240ml) h�lf �nd h�lf (h�lf cre�m mixed with h�lf milk, for � lighter cre�m)
• 1 cup P�rmes�n cheese, gr�ted
• S�lt �nd pepper

DIRECTIONS

1. Se�son chicken thighs with 1 te�spoon It�li�n se�soning, s�lt �nd pepper, to t�ste.

2. Melt 1 t�blespoon butter in � l�rge skillet or pot over medium-high he�t. �dd chicken thighs, skin-side down, �nd se�r both sides until golden brown, �bout 4-5 minutes per side; dr�in excess f�t �nd set �side in � pl�te.

3. Melt rem�ining t�blespoon butter in the s�me skillet. �dd g�rlic, p�prik�, 1 te�spoon It�li�n se�soning, then �dd pot�toes �nd s�ute for 2 to 3 minutes.

4. Stir in tom�to �nd chicken broth �nd simmer for 4 to 5 minutes.

5. Stir in �nd h�lf-h�lf, gr�ted P�rmes�n cheese, spin�ch �nd .............................................................

6. .........................................................................................................................

7. ..........................................................................................

8. ................................................................

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