This one pan creamy chicken and potato recipe can be whipped up in under 45 minutes and served as a delicious evening meal after training. Serve on its own or with a side of mushy peas and potato croquettes.
Season the chicken with salt and pepper, and brown the chicken for 4-5 minutes on either side.
Set aside, then add the potatoes, tomatoes, garlic, oregano, basil and salt and pepper, give it a good stir and cook for 2-3 minutes.
Next add the chicken stock, flour along with the creme fraiche or cream and stir to combine.
Add the chicken back into the pan, reduce heat to medium and cover and simmer for 25-30 minutes or until the potatoes are tender.
2-3 minutes from time add the spinach and grate some cheddar cheese over the top.
Toss some fresh basil leaves on top and serve. Enjoy!
Ingredients
Directions
Season the chicken with salt and pepper, and brown the chicken for 4-5 minutes on either side.
Set aside, then add the potatoes, tomatoes, garlic, oregano, basil and salt and pepper, give it a good stir and cook for 2-3 minutes.
Next add the chicken stock, flour along with the creme fraiche or cream and stir to combine.
Add the chicken back into the pan, reduce heat to medium and cover and simmer for 25-30 minutes or until the potatoes are tender.
2-3 minutes from time add the spinach and grate some cheddar cheese over the top.
Toss some fresh basil leaves on top and serve. Enjoy!
