Rosemary-Garlic Chicken With Creamed Spinach

Make the most of chicken breasts or thighs in this flavourful dish

4 Servings

40 minutes

Medium

NAME	WEIGHT	VOLUME
Chicken thigh, bone-in and skin-on	920 g / 32 oz	8 thighs
Salt	4 g	1 tsp
Black pepper, freshly ground	2 g	½ tsp
Olive oil, extra virgin	15 g	15 mL / 1 tbsp
Shallots, peeled and halved	340 g / 12 oz	8 shallots
Rosemary, chopped	3 g	1 tbsp
Garlic, minced	6 g	2 cloves
Stock, chicken or vegetable	175 g	175 mL / ¾ cup

Preheat oven to 245°C / 475°F.
Season chicken with salt and black pepper.
In a large skillet, heat olive oil over medium-high. Add chicken, skin side down, and cook, turning once, until golden brown on both sides (10-12 minutes total). Transfer to a plate and set aside.
In the same skillet, cook shallots over medium heat, until browned, about 5 minutes.
Add rosemary, garlic, and stock and bring to a boil. Return chicken to skillet, skin side up. Transfer to oven and roast until chicken reaches an internal temperature of 75°C / 165°F, about 15-20 minutes.
Bring a large pot of salted water to a boil. Add spinach and cook just until wilted, about 1 minute. Drain and rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible. Chop and set aside.
In a saucepan, heat butter over medium. Add onion, garlic, salt and black pepper. Cook, stirring, until onion softens, about 4 minutes.
Add cream cheese and milk. Cook, stirring, until cream cheese is melted. Stir in spinach. Simmer over medium heat until mixture thickens, about 8-10 minutes. Season with nutmeg, salt and black pepper.
Serve chicken with sauce and spinach.

NOTES

If you can find pre-peeled shallots, you’ll save quite a bit of extra prep time
Alternatively, you can use chicken breasts but they will take longer to cook. Use a thermometer to ensure internal temperature of 75°C / 165°F is reached
Depending on the size of your skillet, you may need to cook your chicken in batches
Grating fresh nutmeg will add more flavor