Cooked staff meal again for dinner and this time I made some pan seared chicken thighs with spuds and a delicious and cheesy cream spinach.
For the chicken I simple marinated boneless chicken thighs with salt and black pepper then seared it skin side down on a pan with a pot on top to weigh down the chicken so that the skin crisps evenly. I did it 4 minutes on both sides and the chicken turned out really good. Could've gone a minute lesser to be even more juicy and perfect.
For the spuds I simply peeled and chopped up some Russet potatoes into bite size pieces then deep fried them for 6 minutes at 140 degrees Celsius. Turned out crispy on the outside and soft on the inside.
Finally for the cream spinach that acted like a sauce tying everything together. I first cleaned thoroughly some local spinach. Then I Sautéed it with onions with salt and pepper until they are wilted then I add in cream cheese and stirred it in together with sour cream until it's well incorpated with the spinach. I then added in milk and seasoned with chicken powder, salt and pepper to finish the dish.
Turned out really yummy especially the cream spinach that paired so well with the chicken and potatoes.
Enjoy the delicacy 🥰🥰