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 TSP |
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.
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 TSP |
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.
