I always thought that when my kids go to college, the days of packed school lunches would be over. That, of course, was based on the assumption that my kids would commute to and from school and would be home for dinner every night. I did not count on the possibility that one, or even both, would have to live away from home during schooldays and we would only get to sit down to dinner as a family during weekends.
If you’re not a reader of my other blog, let me explain that my firstborn is now in college and she stays in a rented condo during weekdays. Until she becomes more familiar with eateries in the area, I pack five sets of dinner for her every week that she can reheat in the microwave oven.
We drove her to her condo last night and one of the dishes she brought was this chicken and potatoes with creamy cheese sauce — a simpler version of the baked creamy chicken and potatoes dish I’ve done in the past. I omitted the onion which can hasten spoiling, used skim milk instead of cream to even prolong shelf life and, instead of baking I simply cooked the dish on the stove top.
This recipe serves 2.
4 to 5 chicken thighs
2 potatoes, peeled and cut into wedges
2 tbsps. of butter
1/2 c. of skim milk
cheese (any kind), sliced, crumbled or grated
Melt the butter in a frying pan. Cook the chicken until lightly browned, turning them over to brown both sides evenly. Add the potatoes and continue cooking until the edges of the potatoes are slightly browned as well. Season with salt and pepper. Pour in a cup of water and simmer for 20 to 25 minutes after which, most of the liquid should have evaporated.
Pour in the milk and add the cheese.
Cook over medium heat, uncovered, until the cheese melts.
Stir the melted cheese into the sauce. Simmer for two minutes longer then turn off the heat.
If you plan to prepare this dish and pack it in a lunchbox, I suggest that you cool it a bit before sealing the container.