Braised-Garlic Parmesan Chicken & Potatoes
Braised chicken with sautéed garlic, onions, herbs, roasted potatoes simmered in a creamy Dijon, spinach, and Parmesan cheese sauce.
250 mL (1 cup)
24
- 3 tbsp 45 mL Canola oil
- 10 lbs 4.54 kg Chicken thigh, boneless, skinless
- 2 cups 500 mL Onion, sliced
- 1 tbsp 15 mL Garlic, peeled, chopped fine
- 6 tbsp 90 mL Dijon-style mustard
- 2 cups 500 mL Chicken
- 1 ½ tsp 7.5 mL Thyme leaves, fresh, chopped
- 2 tbsp 30 mL Italian parsley, fresh, chopped
- 6 cups 1.5 L Baby red potatoes, quartered
- 1 can (48 oz) 1 can (1.36 L) Classic Cream of Chicken
- 1 cup 250 mL Light cream
- 3 cups 750 mL Spinach, large cut
- 1 ¼ cups 312.5 mL Parmesan cheese, shredded
- Heat large pot over high heat. Add olive oil and chicken. Sear each piece on both sides until golden brown, about 5 minutes. Reserve.
- Using same pan, sauté onion and garlic. Cook for 3 minutes.
- Add Dijon, Campbell’s® Chicken Broth, herbs and potatoes. Reduce heat and simmer for 15 minutes.
- Add Campbell’s® Cream of Chicken Soup and cream. Simmer for 10 minutes.
- Add seared chicken thighs and spinach. Simmer for additional 5 minutes.
- Top with cheese.
CCP: Heat to a minimum internal temperature of 165°F / 74°C for 1 minute.
CCP: Hold for hot service at 140°F / 60°C or higher until needed.
To Serve
- Portion 2 chicken thighs and top with 1 cup (8 oz. ladle). Serve immediately.
Nutrition Facts
Per
250 mL (1 cup)
Calories
Total Fat
0
g
0%
Saturated Fat
0
g
0%
+ Trans Fat
Cholesterol
0
mg
0%
Sodium
0
mg
0%
Total Carbohydrate
0
g
0%
Sugars
0
g
0%
Dietary Fibre
0
g
0%
Protein
0
g
0%
Potassium
0
mg
0%
Calcium
0
mg
0%
Iron
0
mg
0%
*5% or less is a little. 15% or more is a lot.
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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