Parmesan Chicken & Crispy Smashed Potatoes www.instagram.com 25 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Pan fry the chicken on both sides until golden brown and cooked through. 2. Parboil, slice and smash the potatoes; airfry until golden. 3. Remove the chicken from pan and add the chicken stock to the pan to lift all the crispy bits. 4. Add the garlic granules. 5. Then add the cream and Parmesan and mix well. 6. Simmer for 5 mins and grate in the broccoli. 7. Simmer for another 5 mins until the sauce thickens. 8. Add the chicken and potatoes back to the pan. 9. Finish with some grated Parmesan. 1. Pan fry the chicken on both sides until golden brown and cooked through. 2. Parboil, slice and smash the potatoes; airfry until golden. 3. Remove the chicken from pan and add the chicken stock to the pan to lift all the crispy bits. 4. Add the garlic granules. 5. Then add the cream and Parmesan and mix well. 6. Simmer for 5 mins and grate in the broccoli. 7. Simmer for another 5 mins until the sauce thickens. 8. Add the chicken and potatoes back to the pan. 9. Finish with some grated Parmesan. Add Direction Ingredients 5 chicken thighs 1 kg baby potatoes 300 mls chicken stock 1 tsp garlic granules 200 mls double cream 30 g Parmesan 1 head broccoli Parmesan corn flour - + - + - + - + - + - + - + - + - + Add ingredient Equipment pan airfryer grater Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
