Parmesan Chicken & Crispy Smashed Potatoes
Directions
- 1Pan fry the chicken until golden brown and cooked through.
- 2Pan fry the chicken until golden brown and cooked through.
- 3Pan fry the chicken until golden brown and cooked through.
- 4Parboil the potatoes, slice, smash and airfry until golden.
- 5Parboil the potatoes, slice, smash and airfry until golden.
- 6Parboil the potatoes, slice, smash and airfry until golden.
- 7Remove the chicken from the pan, add chicken stock to lift the crispy bits.
- 8Remove the chicken from the pan, add chicken stock to lift the crispy bits.
- 9Remove the chicken from the pan, add chicken stock to lift the crispy bits.
- 10Add garlic granules.
- 11Add garlic granules.
- 12Add garlic granules.
- 13Add double cream and Parmesan, mix well.
- 14Add double cream and Parmesan, mix well.
- 15Add double cream and Parmesan, mix well.
- 16Simmer for 5 minutes, grate in broccoli and simmer for another 5 minutes until thickened.
- 17Simmer for 5 minutes, grate in broccoli and simmer for another 5 minutes until thickened.
- 18Simmer for 5 minutes, grate in broccoli and simmer for another 5 minutes until thickened.
- 19Add back in chicken and potatoes.
- 20Add back in chicken and potatoes.
- 21Add back in chicken and potatoes.
- 22Finish with grated Parmesan.
- 23Finish with grated Parmesan.
- 24Finish with grated Parmesan.
Ingredients
- 5 chicken thighs
- 5 chicken thighs
- 5 chicken thighs
- 1 kg baby potatoes
- 1 kg baby potatoes
- 1 kg baby potatoes
- 300 mls chicken stock
- 300 mls chicken stock
- 300 mls chicken stock
- 1 tsp garlic granules
- 1 tsp garlic granules
- 1 tsp garlic granules
- 200 mls double cream
- 200 mls double cream
- 200 mls double cream
- 30 g Parmesan
- 30 g Parmesan
- 30 g Parmesan
- 1 Head of broccoli
- 1 Head of broccoli
- 1 Head of broccoli
- 0 Parmesan
- 0 Parmesan
- 0 Parmesan
- 0 Corn flour
- 0 Corn flour
- 0 Corn flour
Equipment
Frying panAir fryerGrater