The girls are huge fan of anything creamy be it on desserts or savoury. Knowing that, it's not a surprise for them to love creamy Mediterranean chicken i served out for our Saturday night dinner. I love the crispy chicken skin and thanks to the searing. Creamy and with a hint of Mediterranean indeed a delicious one pot meal to serve on weekends or weekdays. I used black olives for the chicken, green olives works well too. Dip a chunk of bread to savour the rich broth for a satisfying meal.
Ingredients
4 pcs chicken thighs,washed.
1/2 cup heavy cream
1 cup chicken broth
1/4 cup parmesan cheese
1/2 tsp fresh/dried oregano
1/2 tsp fresh/dried thyme
1/2 tsp pepper flakes
2 cloves garlic,minced
2 tbsp unsalted butter
1/4 tsp ground black pepper
1 tbsp sliced black olives
1/2 bell pepper,julienned
Pinch of saffron
Salt to taste
Methods
Preheat oven at 400'F
Season the chicken thighs with salt and pepper.
Melt butter in a large oven proof skillet or cast iron pan,place the chicken skin side down and sear for 2-3 minutes on both sides. Keep aside.
In the same pan, add garlic and pepper flakes. Saute for 1-2 minutes by stirring constantly.
Add the chicken broth,cream,olives,bell pepper,thyme,saffron,oregano and parmesan. Bring to boil and reduce heat to medium-low to simmer for 4-5 minutes.
Add the chicken and place in the oven to cook for 22-30 minutes.
Remove from oven and serve.
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