Zutaten für Baked Chicken In Parmesan And Roasted Garlic Sauce
- 6 chicken thighs, skin on, bone in
- 2 tablespoons olive oil
- 1/4 cup dry sherry
- 1 1/2 cups chicken stock
- 1 teaspoon fresh thyme, chopped
- 1 head garlic, roasted
- 1 1/2 cups milk
- 4 ounces cream cheese, cut into pieces
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons fresh parsley, chopped
- 12 ounces egg noodles
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Zubereitung von Baked Chicken In Parmesan And Roasted Garlic Sauce
- Preheat oven to 350°F (175°C).
- Roast a head of garlic until soft (about 40 mins at 400F). Squeeze roasted garlic from the papery peels and mash well.
- Heat olive oil in a large, heavy skillet over medium-high heat. Brown chicken thighs thoroughly, working in batches to avoid overcrowding the pan. Remove each batch to a 13x9 inch baking pan as it finishes browning.
- Reduce heat to medium. Deglaze the pan with sherry, scraping up any browned bits from the bottom.
- Add chicken stock, thyme, and the mashed roasted garlic. Simmer for 2 minutes.
- Stir in milk.
- Add cream cheese in small pieces, whisking until smooth and melted.
- Stir in salt, pepper, and parsley.
- Whisk in Parmesan cheese until melted and incorporated into the sauce.
- Pour sauce evenly over the chicken pieces in the baking pan.
- Bake for 30-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Cook your choice of pasta according to package directions.
- Remove chicken to a serving platter. Toss the cooked pasta with the remaining sauce.
- Serve the chicken over the pasta, alongside your favorite green vegetable or salad.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
10g
Fat
60g
Carbs
15g
