Chicken thighs with cream

Ingredients:

• 6 chicken thighs without skin

• 3 medium potatoes divided into 4

• 2 cups chopped green beans

• 1tbsp. of butter

• ½ onion

• 1 sprig of parsley

• 1 cup of cream or Greek yogurt

• Salt and pepper to taste

Preparation:

- In order for vegetables and chicken to be perfectly cooked, we recommend cooking them separately.

- Cook chicken thighs with little water, salt and garlic over medium heat; or you can also do it in the slow cooker without adding water.

- If you like to eat the potato skin, be sure to wash them perfectly before cooking them in water with a pinch of salt, and cut them into 4 or 6 pieces, depending on their size.

- Wash perfectly and cut green beans. Steam them for a few minutes. We recommend not using canned vegetables to avoid excess sodium and artificial preservatives.

- In a hot pan, put ½ tbsp. of butter and sauté the onion.

- Add the cooked chicken and let it brown a little.

- Add the potatoes and finally the green beans; and let the flavors mix.

- Beat the cream or Greek yogurt to make it less solid and incorporate it little by little.

- Season with salt and pepper.

- When serving this dish, decorate it with chopped parsley.

* If you want to make this dish healthier, replace the cream with Greek yogurt.

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