Smothered Chicken with Potatoes for an Easy Weeknight Dinner

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Season chicken legs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp basil, 1 tsp rosemary, 1/2 tsp thyme, 1 tsp garlic powder, and 2 tsp onion powder.

Heat 4 tbsp oil in a skillet over high heat.

Add seasoned chicken legs to the skillet and cook for 4 minutes on each side until browned.

Remove chicken and set aside.

In the same skillet, add 1 chopped onion, 1 small bell pepper, and 2 chopped celery stalks; sauté for 6 minutes until softened.

Add 6 cloves of minced garlic and cook for 1 minute until fragrant.

Stir in 1/2 cup flour and mix well.

Pour in 5 cups of chicken stock, stirring to combine and scraping up any browned bits.

Return the chicken to the skillet, add 1 1/2 tsp salt, 1/3 tsp black pepper, and 1/2 tsp oregano, and bring to a simmer.

Cover and cook for 25 minutes until chicken is cooked through.

Meanwhile, peel and chop 400 gr potatoes into chunks.

Add potatoes to the skillet, cover, and cook for an additional 20 minutes until fork-tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens