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chicken thighs, bone-in, skin-on
teaspoon Italian seasoning (thyme, oregano, basil – combined)
baby red potatoes, washed and quartered
garlic cloves, minced
medium tomatoes, diced
crushed red pepper flakes
(240ml) half and half (half cream mixed with half milk, for a lighter cream)
Parmesan cheese, grated
Salt and pepper
Season chicken thighs with 1 teaspoon Italian seasoning, salt and pepper, to taste.
Melt 1 tablespoon butter in a large skillet or pot over medium-high heat. Add chicken thighs, skin-side down, and sear both sides until golden brown, about 4-5 minutes per side; drain excess fat and set aside in a plate.
Melt remaining tablespoon butter in the same skillet. Add garlic, paprika, 1 teaspoon Italian seasoning, then add potatoes and saute for 2 to 3 minutes.
Stir in tomato and chicken broth and simmer for 4 to 5 minutes.
Stir in and half-half, grated Parmesan cheese, spinach and crushed chili pepper flakes. Reduce heat to simmer for 2 to 3 minutes.
Return chicken thighs to the skillet, skin side up, and simmer for 10-15 minutes, until chicken and potatoes are cooked through. Adjust seasoning with salt and pepper. Serve immediately with additional red pepper flakes and parmesan, enjoy!
Kayti Young • 2019-05-30