Parmesan Chicken

Chicken & potatoes, no notes

Recipe by: Kingsley

INGREDIENTS

4 large potatoes
6 chicken thighs
500ml chicken stock
200ml double cream
200g Parmesan
1 broccoli

METHOD

  1. Chop the potatoes into chunks, and boil until soft
  2. Meanwhile, in a pan, cook the chicken for 5 minutes on each side.
  3. Once cooked, remove from the pan and set aside.
  4. Pour 500ml chicken stock into the pan, and cook until all of the juices are mixed in.
  5. Pour in the double cream and Parmesan, and bring to a gentle boil.
  6. Once the potatoes are cooked, tip into a baking tray and flatten. Pop in the oven for 20 minutes
  7. Grate the head of the broccoli into to pan, and simmer gently.
  8. Once the potatoes are cooked, add to the pan, alongside the chicken, gently simmer for 5 minutes and serve with Parmesan.