There was a night when I tried to multitask, and the garlic ended up crispy instead of golden. But now, this recipe is foolproof and perfect for those tired evenings.
Ingredients
2 tablespoons olive oil
4 chicken thighs (bone-in, skin-on)
4 medium potatoes, thinly sliced
1 cup heavy cream
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
How to Make It
Heat olive oil in a large pan over medium heat.
Season chicken thighs with salt and pepper.
Place chicken skin-side down in the pan and cook until golden, about 5 minutes per side.
Remove chicken from the pan and set aside.
Add potatoes in a single layer in the same pan.
Cook for 5 minutes until edges start to crisp.
Stir in garlic and thyme, cooking for 1 minute until fragrant.
Pour in heavy cream, stirring gently.
Place chicken back on top of the potatoes.
Cover and simmer on low heat for 20 minutes, until chicken is cooked through.
Serve
Serve hot, straight from the pan, scooping the creamy potatoes with the chicken on top.
