I thawed some chicken thighs to do them in the slow cooker, but since they were still frozen this morning (in the fridge) – on to Plan B.
Found this recipe online at Real Simple, Chicken Thighs with Creamy Spinach and Shallots.
Oh lord, this is SO GOOD that it will be a part of the dinner rotation.
I did dredge the chicken thighs in flour first, so it was more like fried chicken. Oh and I cooked those thighs for 20 minutes each side (the recipe called for 10 minutes per side – it would have been RAW).
Chicken with Creamy Spinach and Shallots
2 tablespoons olive oil
8 small chicken thighs (about 2 pounds)
Kosher salt and pepper
4 shallots, thinly sliced
1/4 cup dry white wine (such as Sauvignon Blanc)
1/4 cup sour cream
2 bunches spinach, thick stems removed (about 8 cups)
Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 20 minutes per side. Transfer to plates.
Spoon off and discard all but 1 tablespoon of the fat and return the skillet to medium heat. Add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.
Stir in the wine and sour cream. Add the spinach, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.
Yield: Makes 4 servings