Chicken Thighs with Shallots & Spinach

 

Here’s a delectable manner to make Chicken Thighs with Shallots & Spinach—a easy, flavorful dish that’s both hearty and wholesome.

Ingredients (serves 2–three)

four chook thighs (bone-in, pores and skin-on for high-quality taste)

Salt and pepper, to taste

2 tablespoons olive oil or butter

3–4 shallots, thinly sliced

2 garlic cloves, minced

a hundred and fifty–200g fresh spinach (about five–6 cups)

½ cup chook stock (or white wine for extra flavor)

1 teaspoon Dijon mustard (elective, adds intensity)

Fresh herbs (thyme, parsley, or rosemary), non-obligatory

Lemon wedge, for serving

Instructions

1. Prep the chicken

Pat bird thighs dry with paper towels. Season each facets generously with salt and pepper.

2. Sear the chicken

Heat olive oil or butter in a huge skillet over medium-high heat.

Place chook thighs skin-aspect down. Sear till the pores and skin is golden brown and crispy (about 6–8 minutes).

Flip and cook dinner the opposite side for four–5 mins. Remove fowl from pan and set apart.

3. Cook the shallots

In the identical pan, lower the heat to medium.

Add sliced shallots and sauté until smooth and slightly caramelized (approximately three–4 minutes).

Add garlic and cook for some other 30 seconds till fragrant.

4. Deglaze the pan

Pour in fowl inventory or white wine, scraping the browned bits from the bottom of the pan.

 Stir in Dijon mustard if the usage of.

5. Add spinach

Add spinach to the pan and cook dinner until wilted (about 2–three mins).

Season with salt and pepper to flavor.

6. Return hen to pan

Nestle the seared bird thighs lower back into the spinach and shallots.

Cover and prepare dinner on low warmth for eight–10 minutes, or till the fowl is absolutely cooked (internal temperature 165°F / 74°C).

7. Serve

Plate the fowl thighs on a mattress of shallots and spinach.

Garnish with clean herbs and a squeeze of lemon for brightness.

 Tips:

For greater richness, end with a small knob of butter within the sauce earlier than serving.

You can change spinach with kale or Swiss chard for a heartier green.

Serve with mashed potatoes, rice, or crusty bread to take in the sauce.

If you want, I can also give a one-pan, quicker model that takes most effective 25 mins but maintains all of the taste. Do you want me to do this.