A comforting and hearty dish that brings together tender chicken, fresh vegetables, and a rich, creamy sauce.
Perfect for a satisfying meal any day of the week.
Ingredients
- 3 whole chicken legs
- Salt and black pepper to taste
- 1 tsp paprika
- Juice of half a lemon
- 1 head broccoli, cut into florets
- 2 tbsp butter
- 1 white onion, chopped
- 2 cloves garlic, minced
- 2-3 potatoes, peeled and chopped
- 2-3 carrots, peeled and chopped
- 1 cup water
- 1/2 cup cream
- Chopped parsley for garnish
Instructions
Step 1: Season the chicken legs on both sides with salt, black pepper, paprika, and lemon juice.
Massage the seasoning into the chicken and let it marinate for at least 15 minutes.
Step 2: Blanch the broccoli florets in boiling water for 2-3 minutes. Drain and set aside.
Step 3: Sear the marinated chicken in a pan over medium-high heat until golden brown on both sides. Set the chicken aside.
Step 4: In the same pan, sauté the potatoes and carrots for 2-3 minutes. Set them aside.
Step 5: Add 2 tablespoons of butter to the pan. Once melted, add the chopped white onion and minced garlic.
Sauté until fragrant. Add the chicken back into the pan, then pour in the water. Season with additional salt, pepper, and paprika.
Step 6: Cover the pan with a lid and simmer over low heat for 10 minutes, basting and checking the chicken regularly.
Add the potatoes and carrots, and simmer for 5 more minutes.
Step 7: Stir in the cream and simmer for 2 more minutes. Add the blanched broccoli and chopped parsley.
Simmer for an additional 2 minutes, then serve hot.
Frequently Asked Questions (FAQs)
1. Can I use chicken breasts instead of chicken legs?
Yes, you can use chicken breasts, but they may cook faster, so adjust the cooking time accordingly to avoid overcooking.
2. Can I make this dish dairy-free?
Yes, you can substitute the butter and cream with dairy-free alternatives like olive oil and coconut cream.
3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.
4. Can I add other vegetables to this dish?
Absolutely! You can add other vegetables like bell peppers, zucchini, or mushrooms for extra flavor and nutrition.
5. What can I serve with this dish?
This dish pairs well with rice, pasta, or a side of crusty bread to soak up the creamy sauce.
Creamy Chicken And Broccoli
Ingredients
- 3 whole chicken legs
- 1 tsp paprika
- Juice of half a lemon
- Salt and black pepper to taste
- 1 head broccoli cut into florets
- 2 tbsp butter
- 1 white onion chopped
- 2 cloves garlic minced
- 2 potatoes peeled and chopped
- 2 carrots peeled and chopped
- 1 cup water
- 1/2 cup cream
- Chopped parsley for garnish
Instructions
- Season the chicken legs on both sides with salt, black pepper, paprika, and lemon juice.
- Massage the seasoning into the chicken and let it marinate for at least 15 minutes.
- Blanch the broccoli florets in boiling water for 2-3 minutes. Drain and set aside.
- Sear the marinated chicken in a pan over medium-high heat until golden brown on both sides. Set the chicken aside.
- In the same pan, sauté the potatoes and carrots for 2-3 minutes. Set them aside.
- Add 2 tbsp of butter to the pan. Once melted, add the chopped white onion and minced garlic.
- Sauté until fragrant. Add the chicken back into the pan, then pour in the water. Season with additional salt, pepper, and paprika.
- Cover the pan with a lid and simmer over low heat for 10 minutes, basting and checking the chicken regularly.
- Add the potatoes and carrots, and simmer for 5 more minutes.
- Stir in the cream and simmer for 2 more minutes. Add the blanched broccoli and chopped parsley.
- Simmer for an additional 2 minutes, then serve hot.
