Directions
- 1Pan fry the chicken until golden brown and cooked through.
- 2Parboil the potatoes, slice, smash and airfry until golden.
- 3Remove the chicken from the pan, add chicken stock to lift the crispy bits.
- 4Add garlic granules.
- 5Add double cream and Parmesan, mix well.
- 6Simmer for 5 minutes, grate in broccoli and simmer for another 5 minutes until thickened.
- 7Add back in chicken and potatoes.
- 8Finish with grated Parmesan.
Ingredients
- 5 chicken thighs
- 1 kg baby potatoes
- 300 mls chicken stock
- 1 tsp garlic granules
- 200 mls double cream
- 30 g Parmesan
- 1 Head of broccoli
- 0 Parmesan
- 0 Corn flour
Equipment
Frying panAir fryerGrater
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