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Juicy chicken in cream sauce with potatoes

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Ingredients for 2 servings:

  • 4 chicken legs
  • 400 g potatoes
  • 1 tbsp oil
  • 0.05 kg butter
  • Salt
  • pepper
  • 4 cloves garlic
  • ½ liter broth
  • 150 ml cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simply prepared in the oven

Wash and pat dry the chicken thighs. Then, in a casserole dish, lightly fry them on both sides in a mixture of oil and melted butter. Do not peel the potatoes (!), quarter them (depending on size), and add them to the dish with the thighs. Quarter each garlic clove and add them. Pour the stock over the potatoes. Place the casserole dish in a preheated oven at 180°C and bake for about 30 minutes. After about 15 minutes, turn the potatoes and meat over. Finally, remove the potatoes and meat. Stir in the cream and bring to a boil briefly. Now add the meat and potatoes back in. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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