Creamy Garlic Chicken and Potatoes

Ingredients

• 500 g chicken (Diced)
• 1 tbsp chicken seasoning
• salt and pepper (To taste)
• 1 onion (Finely diced)
• 6 tsp garlic purée (The source gives 6 tsp garlic purée or 6 cloves garlic.)
• 2 tbsp plain flour
• 400 ml chicken stock (Add gradually)
• 120 ml single cream (The author used light Elmlea.)
• fresh parsley (A handful, chopped)
• 80 g cheese (A mix of cheddar and mozzarella)
• 800 g potatoes (Diced)
• 1 tbsp garlic powder
• parsley (Optional garnish)

Steps

1. 1

   Preheat the oven to 220°C fan or the air fryer to 200°C.

2. 2

   Mix the diced potatoes with the garlic powder, salt, and pepper.

3. 3

   Cook the seasoned potatoes in the air fryer or oven for 15–20 minutes.

4. 4

   Meanwhile, fry the diced chicken with the chicken seasoning for about 5 minutes, or until browned.

5. 5

   Add the finely diced onion to the same pan and cook until soft.

6. 6

   Add the garlic purée, or the equivalent 6 cloves of garlic, and cook for about 30 seconds.

7. 7

   Add the plain flour and cook it off for a few minutes.

8. 8

   Add the chicken stock bit by bit, stirring as you go, until the sauce thickens.

9. 9

   Add the single cream and cook for a couple of minutes.

10. 10

    Stir in the chopped fresh parsley and season to taste with salt and pepper.

11. 11

    Add the cooked potatoes to the creamy chicken mixture.

12. 12

    Sprinkle the cheese over the top and place the pan under the grill until the cheese is bubbling and golden.

13. 13

    Garnish with optional parsley, serve, and enjoy.

Notes

The source does not specify the amount or type of fat used to fry the chicken. It reports 466 calories and 43.4 g protein per serving, though nutritional values may vary with the chicken, cream, stock, and cheese used.

Nutrition per serving

• main
• chicken
• comfort food
• one-pan
• air-fryer
• oven-baked
• creamy
• high-protein