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Crispy skinned, tender chicken thighs served in a mouthwateringly creamy garlic Parmesan sauce Perfect for a quick supper when paired with veggies and/or rice.
A rich garlic Parmesan sauce with chicken thighs
CREAMY GARLIC PARMESAN SAUCE METHOD The creamy sauce is unquestionably the highlight of this dish. It everything takes place in one pot, making it ideal for hectic weeknights. After liberally seasoning the chicken thighs with salt and pepper, brown them in a big, deep skillet or pan. I let the thighs brown for at least 7 to 10 minutes on each side, or until the skin is deeply golden and crispy.
Once the thighs are cooked through (the chicken will be white to the bone and register 75oC/165oF on a meat thermometer), remove them from the pan. Fry the garlic in butter until fragrant. Pour the wine/stock in after adding the thyme. Scrape the sticky, brown pieces off the bottom of the saucepan; this will give the finished sauce a ton of flavor. Add the cream and lemon juice, and then let the mixture boil. Cook the sauce for a few minutes, or until a spoon can easily slide through it. After stirring in the Parmesan, add the chicken thighs. After letting the sauce boil for five minutes, top with parsley and serve.
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A rich garlic Parmesan sauce with chicken thighs Crispy skinned, tender chicken thighs served in a mouthwateringly creamy garlic Parmesan sauce Perfect for a quick supper when paired with veggies and/or rice.
8 thighs of chicken (bone-in, skin-on) pepper and salt as desired To make the sauce 1 tablespoon of butter 4 minced garlic cloves Tsp of thyme 1 cup of chicken stock or white wine 1 cup whipping cream, heavy fresh lemon juice, to taste, 1–2 teaspoons finely grated Parmesan cheese, half a cup pepper and salt as desired
2 tablespoons finely chopped parsley
Instructions Be liberal with the salt and pepper when seasoning the chicken thighs. Place the chicken thighs in a big, deep pan with the skin side down over medium-high heat. Cook for 7 to 10 minutes, or until the skin is deeply brown and crisp. When the chicken thighs are fully done, turn them over and cook for a further 7 to 10 minutes. When the flesh is completely white through to the bone or a meat thermometer registers 75°C/165°F, the thighs are said to be cooked. The thighs should be taken out of the pan and placed aside.
Cook for 30 seconds after adding the butter, garlic, and thyme to the pan. With a wooden spoon, remove the sticky parts off the pan’s bottom before adding the wine or stock. Add the lemon juice and cream. 5 minutes of simmering the sauce is required for it to readily coat the back of a spoon. Add the chicken thighs after stirring in the Parmesan cheese. After five minutes of simmering, add the parsley and serve. Nutrition Nutritional information per serving: Calories: 281kcal; Carbohydrates: 2g; Protein: 25g; Fat: 18g; Saturated Fat: 9g; Cholesterol: 152mg; Sodium: 222mg; Potassium: 342mg; Fiber: 1g; Sugar: 1g; Vitamin A: 609IU; Vitamin C: 3mg; Calcium: 108mg; Iron: 1mg.