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.
