Creamy garlic, parmesan chicken
It’s easy to get stuck in a rut making the same dinners again and again so I’ve been trying to mix things up a little bit lately. Anyone with young children will know that this is a risky business so I tend to stick to safe ingredients like chicken and pasta. I found this recipe for creamy garlic parmesan chicken from Cafe Delights on Pinterest (my go to place for inspiration) and it was truly delicious. It’s always a bonus when you find something as tasty as this that the kids will eat too!
6 chicken thighs
3 cloves garlic, crushed
200g bacon chopped, or bacon lardons
1 cup cream OR milk (or half and half)
½ cup (120ml) chicken stock
½ cup Parmesan, grated
Chopped parsley, to garnish
Fresh shaved or grated parmesan, to garnish
Preheat your oven to 200C / 180F / 400F
Cook the chicken
This is a step to do without the help of your little ones: Heat a tbsp of oil in a large pan over a medium heat. Brown the chicken on both sides ( a few minutes on each side).
Transfer the chicken to an oven proof dish and pop into the oven to roast until completely cooked through, about 25-30 minutes (or while you make the sauce).
Prepare the ingredients for the sauce
Get your toddler to help you peel the garlic and onion. While they are busy doing that, dice the onion.
Give your child a blunt (butter/table) knife and get them to help you chop the mushrooms. Mushrooms are a really easy vegetable to do some cutting practice with. You can always finish off any unevenly sized pieces. It was the first time Lewis had done it and he really enjoyed himself!
Make the sauce
Fry the onion and garlic over a medium heat until they are soft and fragrant, stirring frequently. This should take a minute or so.
Add the bacon and fry until it is starting to go crisp.
Add the mushrooms and cook them until they begin to soften.
If your little one is old enough and you trust them they can help you stir everything as it goes in.
Measure or get your little one to help you measure out the cream/milk and chicken stock. As we were just using a stock cube, Lewis also help unpeel and crush it.
Pour in the cream (or milk – we used half a cup of each), the chicken stock, and parmesan. Simmer in the pan until the sauce thickens slightly.
Add the chicken
Remove the chicken from the oven and add it back into the sauce. Cook for a another few minutes. Garnish with parsley and or grated parmesan (optional).
Serve with rice or pasta or vegetables.