INGREDIENTS
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 |
Salt | to taste | - |
Spinach, cleaned and trimmed | 2½ lb | 4 bunches |
Butter | 30 g | 2 tbsp |
Yellow onion, minced | 100 g | 1 onion |
Garlic, minced | 12 g | 4 cloves |
Cream cheese, cut into cubes | 115 g / 4 oz | - |
Milk, whole | 120 g | 120 mL / ½ cup |
Nutmeg, ground | to taste | - |
Salt | to taste | - |
Black pepper, freshly ground | to taste | - |
METHOD
- 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