For the Parmesan and white roux:
2 tablespoons flour
2 tablespoons butter
1 cup heavy cream
1/2 cup Parmesan cheese
Salt and pepper to taste
2 tablespoons olive oil
2 teaspoons minced garlic (jar) or 3 garlic cloves, minced
2 cups baby spinach, chopped
1 cup chicken stock
Leftover chicken, cut into bite size pieces
8-10 fingerling potatoes, cleaned and quartered
In a medium size pot add enough water to cover the potatoes and bring to boil. Add potatoes and cook until they are just soft. Test often with a fork. Drain and set aside.
In a medium/large size skillet on med/high heat add the olive oil. When the olive oil is hot add in the garlic and sauté for 3-5 minutes then reduce heat to medium and add in the chicken. We want to keep it warm, but not cook it further, so we don’t dry it out.
Make your roux by melting butter in a saucepan over med/high heat. Once melted add in the flour and stir. Add in the cream a little at a time to make sure the roux is smooth and not lumpy. I have this new flat whisk that is good for gravy, I wonder if it also works for roux??? Once you have all your cream in add the cheese and stir until it’s melted. Add in the cup of chicken stock, stir to combine. Cook 3-5 minutes. Watch your consistency, we don’t want it too thick or too watery.
Add the potatoes to the skillet with the chicken stir to combine and salt and pepper, to taste. Pour the roux mixture over the chicken and potatoes add in the chopped spinach and cook until the spinach has wilted. Now I’m going to cross my fingers and have my granddaughters taste test this...hope they like it. Yum Yum!
I wonder if it would be good enough for Ted Allen?