Braised chicken with sautéed garlic, onions, herbs, roasted potatoes simmered in a creamy Dijon, spinach, and parmesan cheese sauce.
- Total time:
45 minutes
- Servings:
24
Ingredient |
Weight |
Measure |
---|
canola oil |
wtf
weight_quantity
|
3 tbsp. |
boneless, skinless chicken thigh , yield from 1 ounce raw |
wtf
weight_quantity
|
160 |
onion , sliced |
wtf
weight_quantity
9.
oz. |
2 cup |
garlic , peeled, chopped fine |
wtf
weight_quantity
|
1 tbsp. |
Dijon-style mustard |
wtf
weight_quantity
4.
oz. |
6 tbsp. |
Swanson® Natural Goodness® Chicken Broth |
wtf
weight_quantity
|
2 cup |
fresh thyme leaves , chopped |
wtf
weight_quantity
|
1.5 tsp. |
fresh Italian parsley , chopped |
wtf
weight_quantity
|
2 tbsp. |
baby red potatoes , quartered |
wtf
weight_quantity
41.
oz. |
6 cup |
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea |
wtf
weight_quantity
|
1 can |
light cream |
wtf
weight_quantity
|
1 cup |
spinach , large cut |
wtf
weight_quantity
7.
oz. |
3 cup |
Parmesan cheese , shredded |
wtf
weight_quantity
6.
oz. |
1.25 cup |
1. Heat large pot over high heat. Add olive oil and chicken. Sear each piece on both sides until golden brown, about 5 minutes. Reserve
2. Using same pan, sauté onion and garlic. Cook for 3 minutes.
3. Add Dijon, Swanson® Natural Goodness Chicken Broth, herbs and potatoes. Reduce heat and simmer for 15 minutes.
4. Add Campbells® Cream of Chicken Soup and cream. Simmer for 10 minutes
5. Add seared chicken thighs and spinach. Simmer for additional 5 minutes.
6. Top with cheese.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Portion 2 chicken thighs and top with 1 cup (8 oz. ladle) soup mixture. Serve immediately.
Braised chicken with sautéed garlic, onions, herbs, roasted potatoes simmered in a creamy Dijon, spinach, and parmesan cheese sauce.
-
Total time:
45 minutes
-
Servings:
24
Ingredient |
Weight |
Measure |
---|
canola oil | |
3 tbsp. |
boneless, skinless chicken thigh , yield from 1 ounce raw | |
160 |
onion , sliced |
9.0
oz. |
2 cup |
garlic , peeled, chopped fine | |
1 tbsp. |
Dijon-style mustard |
4.0
oz. |
6 tbsp. |
Swanson® Natural Goodness® Chicken Broth | |
2 cup |
fresh thyme leaves , chopped | |
1.5 tsp. |
fresh Italian parsley , chopped | |
2 tbsp. |
baby red potatoes , quartered |
41.0
oz. |
6 cup |
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea | |
1 can |
light cream | |
1 cup |
spinach , large cut |
7.0
oz. |
3 cup |
Parmesan cheese , shredded |
6.0
oz. |
1.25 cup |
1. Heat large pot over high heat. Add olive oil and chicken. Sear each piece on both sides until golden brown, about 5 minutes. Reserve
2. Using same pan, sauté onion and garlic. Cook for 3 minutes.
3. Add Dijon, Swanson® Natural Goodness Chicken Broth, herbs and potatoes. Reduce heat and simmer for 15 minutes.
4. Add Campbells® Cream of Chicken Soup and cream. Simmer for 10 minutes
5. Add seared chicken thighs and spinach. Simmer for additional 5 minutes.
6. Top with cheese.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Portion 2 chicken thighs and top with 1 cup (8 oz. ladle) soup mixture. Serve immediately.