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The Best Tuscan Style Chicken and Potatoes


Ingrèdiènts
  • 6 Chickèn Thighs
  • 2 cups Potatoès rèd or crèamèrs, cut up in small chunks
  • 2 tbsp Oil for frying
  • 3 clovès Garlic mincèd
  • 1.5 cups Hèavy crèam
  • 1/3 cup Sun-Drièd Tomatoès cut into strips
  • 2 cups Spinach
  • 1/2 cup Parmèsan Chèèsè gratèd
  • 2 slicès Bacon choppèd
  • Salt & pèppèr to tastè
  • 1 tèaspoon Swèèt paprika
  • Cooking Spray
  • Parslèy for garnish

Instructions
  1. Prèhèat your ovèn to 400 F;
  2. In a pot bring a watèr to boil, add a tèaspoon of salt and add cut up potatoès; cook thèm for approximatèly 15 minutès, thèn drainèd and sèt asidè.
  3. Hèat up cooking oil in a cast iron skillèt or othèr hèavy pan;
  4. Sèason chickèn on both sidès with salt, pèppèr and swèèt paprika;
  5. Add chickèn to thè skillèt and cook on èach sidè until brownèd for approximatèly 3-4 minutès;
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