This one pot chicken Creamy Garlic Chicken is everything you want in a comforting dinner. Juicy chicken thighs are seared and then smothered in a creamy sauce which is also packed full of healthy, fresh veggies. It's naturally gluten free too.
In a medium frying pan (which has a lid) or dutch oven, sauté the chicken thighs over a medium-high heat until deep golden brown on both sides (around 10 minutes). Remove and reserve on a plate
Reduce the heat to medium low and sauté the onions for 5 minutes in the same pan. Season generously with sea salt
Add the red peppers and sauté for a further 5 minutes then stir in the garlic
Deglaze the pan with the wine (pour it in and scrape the bottom of the pan) and cook for a couple of minutes to allow the alcohol to burn off
Add the chicken stock whilst stirring.
Add the chicken thighs back to the pan, place the lid on and simmer on a low heat until the chicken is thoroughly cooked and juices run clear - around 20-25 minutes
Remove the chicken again to a plate to rest. Keep warm by wrapping in foil while you finish the sauce.
Stir in the cream and the parmesan cheese until melted. Add more stock if it needs thinning. Boil the sauce down for a minute or two if it's too thick.
When you're happy with the consistency of the sauce, stir through the kale.
Next add the chicken back into the pan and reheat for a minute or two.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.