Directions
- 1Pan fry the chicken on both sides until golden brown and cooked through.
- 2Parboil, slice and smash the potatoes; airfry until golden.
- 3Remove the chicken from pan and add the chicken stock to the pan to lift all the crispy bits.
- 4Add the garlic granules.
- 5Then add the cream and Parmesan and mix well.
- 6Simmer for 5 mins and grate in the broccoli.
- 7Simmer for another 5 mins until the sauce thickens.
- 8Add the chicken and potatoes back to the pan.
- 9Finish with some grated Parmesan.
Ingredients
- 5 chicken thighs
- 1 kg baby potatoes
- 300 mls chicken stock
- 1 tsp garlic granules
- 200 mls double cream
- 30 g Parmesan
- 1 head broccoli
- 0 Parmesan
- 0 corn flour
Equipment
panairfryergrater
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