Creamy Garlic Chicken and Potatoes

Cooking instructions

• 1.

  Preheat the oven to 200°C (390°F).

• 2.

  Peel the potatoes and cut them into 3 cm cubes. Add the spices, salt, and sunflower oil. Mix well, spread evenly on a baking sheet, and bake for 30–35 minutes, until soft inside and golden on the outside.

  
• 3.

  While the potatoes are in the oven, cut the chicken into bite-sized pieces (about 3 cm).

  
• 4.

  Finely chop the onion. Peel the garlic and mince it or press it through a garlic press

• 5.

  About 15 minutes before the potatoes are done, heat a pan over medium heat, add the oil for frying, and cook the chicken for 5–7 minutes, until the pieces are nicely browned.

  
• 6.

  Add the onion to the pan and cook for about 5 minutes, until it softens.

  
• 7.

  Stir in the garlic and cook for about 1 minute, just until fragrant.

  
• 8.

  Sprinkle the flour over the chicken and onions and stir to coat everything evenly. Cook for 1–2 minutes, stirring constantly.

  
• 9.

  Slowly pour in the chicken broth, stirring continuously until the sauce thickens.

• 10.

  Stir in the cream and let the sauce simmer for a few minutes, until it’s smooth and creamy. Taste and add salt if needed.

  
• 11.

  Add the roasted potatoes to the pan and gently fold them into the sauce, being careful not to break them.

  
• 12.

  Sprinkle the top with grated Gouda. Transfer the pan to the oven and bake for about 10 minutes, until the cheese has melted and is lightly golden.

  
• 13.

  If you like, finish with some chopped parsley on top. Serve hot and enjoy.