Chicken & Potatoes in a Garlic Parmesan Spinach Cream Sauce

There’s nothing more fulfilling than being able to help older adults re-learn life skills they thought were lost. Seeing the light spark back into their eyes when they accomplish something as simple as feeding themselves after a stroke makes everything else that’s frustrating in the world melt away. Working in geriatrics quickly puts life into perspective, and you gain a new appreciation for every little thing.

I love what I do, but I won’t lie…my job is exhausting.

Physically – I’m helping people in and out of wheelchairs, on and off the toilet, in and out of bed. Some need more help than others, and I always have to have both eyes peeled to keep everyone safe – myself included.

Mentally – I’m constantly thinking of how to challenge my patients but still allow them to feel a sense of accomplishment at the end of their therapy session.

Emotionally – I celebrate and sing “Pomp and Circumstance” in my worst da-da-da voice when someone gets to discharge home, and I feel the sting of both expected and unexpected losses that are inevitable with the geriatric population.

When I was a new practitioner, dealing with the exhaustion was tough. There were days I would just come home and cry in the shower while my husband held me. I quickly realized I needed an outlet, so I resorted to something I’ve loved to do since I was allowed to touch the stove: Cook from scratch! I started trying every recipe I could get my hands on, from the classics to Korean, Thai, Danish and German!

Cooking is cathartic. It’s a moment in time I can focus on the task at hand allowing me to decompress from the day, be it a good or not-so-good one. In the last few years, my husband and I have transitioned into cooking with cast iron.

CLICK HERE to discover the joys of working with one of the most versatile and durable cookware imaginable!

Dinner last night was a quick and easy chicken & potatoes with a spicy and creamy twist. Took me less than an hour to put this together!

INGREDIENTS

1 1/2 pounds of bone-in chicken thighs with skin

2 tablespoons mix of equal parts: dried rosemary, thyme, basil and oregano

2 tablespoons butter

1 teaspoon smoke paprika

5 cloves garlic finely minced

1 teaspoon red pepper flakes

1 cup chicken broth

1 cup half & half

2 cups fresh spinach

2 medium sized tomatos diced

1 1/2 cups redskin potatoes cut into approximately 1 inch cubes

1/2 cup grated parmesan cheese

DIRECTIONS

Heat cast iron pan on medium-high heat and melt 1 tablespoon of butter
Season chicken thighs with half of dried herbs mix
Sear chicken skin side down first for 4 minutes each side
Remove chicken and drain excess fat from pan
Melt 1 tablespoon butter and add to pan: garlic, the remainder of herb mix, paprika, and potatoes. Sautee for 3 minutes
Add diced tomato and chicken broth. Simmer for 4 minutes
Add spinach, half & half, crushed red pepper flakes and cheese. Simmer 2 minutes
Return chicken thighs to pan, skin side up. Simmer for 15 minutes or until internal temperature of chicken reaches 165 degrees Farenheight and potatoes are cooked through.
Salt and pepper to taste!

I hope you love this recipe as much as I did! Enjoy!!!