marry me chicken

Mash up series ep.1 is bringing together two comfort classics: a pot pie and the rich creamy marry me chicken and taking it up a notch by adding crispy chicken skin for that extra crunch. INGREDIENTS 2 lbs, boneless chicken thighs, skin on 1 tablespoon blackened seasoning ½ tablespoon smoked paprika 1 teaspoon garlic powder 2 teaspoon thyme 1 teaspoon salt 2 tablespoon olive oil, divided 3 tablespoon, butter 3 garlic cloves, minced ½ small onions, diced 1 cup chicken broth 1 ½ cup heavy cream 1 ½ cups Parmesan cheese 2 teaspoons smoked paprika 1 tablespoon dried oregano ¼ teaspoon cayenne 1 teaspoon garlic powder 3 tablespoon fresh basil, chopped ½ cup sundried tomatoes 1 cup frozen carrots & peas 1 teaspoon thyme, for garnish PREPARATION 1. Remove chicken skin from thighs, and set aside. 2. In a large bowl, season chicken with blackened seasoning, smoked paprika, garlic powder, salt, olive oil and thyme. 3. In a large pan over medium heat, add 1 tablespoon of oil and when it's hot, carefully add the chicken thighs. Cook for 5 minutes per side. 4. Remove the chicken and set aside. 5. Lower the heat and in the same pan, add butter, garlic, onions, chicken stock, heavy cream, and parmesan cheese then give it a good mix. 6. Next add in smoked paprika, sun dried tomatoes, oregano, cayenne pepper, garlic powder, and fresh basil. 7. Dice chicken and add it back into the cream sauce with peas and carrots. 8. Add the mixture to -inch ramekins and place a large piece of chicken skin on top with a sprinkle of salt. 9. Bake at 425°F until crispy and golden. 10. Once done garnish with thyme and Enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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