I’m always looking for something to do with chicken thighs. They are cheap, juicy and have much more flavor than breasts; especially “bone-in” thighs.
For this one, I simply seasoned them, seared them in the skillet, skin side down first, then baked them at 420 degrees to finish them off. After they came out the oven we put together the sauce; just be sure to scrape all the flavor goodies on the bottom of the pan.
For the chicken:
BE SHRE TO DRY THE CHICKEN WELL.
You want to make sure it’s good and dry to get the skin nice and crispy.
I seasoned mine with. “Grill mates roasted garlic and herb;” to which I added crushed red pepper and cayenne.
Once the chicken is dry, season both sides and put in a cast iron skillet for 7 minutes a side until crispy; then bake for 15 minutes at 420 degrees.
For the sauce:
You’ll need
Half a yellow onion- diced
2.5 cups of fresh baby spinach
I pound of sliced mushrooms
1 tomato diced
3-4 toes of garlic- diced
Chicken stock
Heavy cream
Grated Parmesan cheese
Chicken base
Use the same seasoning as you used on the chicken.
After the chicken comes out of the oven, place the pan on a medium heat and remove the thighs from the pan. Add in the onion and mushroom. Get out a good roux spoon and scrape the bottom of the pan. Add in the tomato and garlic then about a cup of chicken stock to deglaze the pan and let it reduce down until it starts to thicken. When the stock has recused drop in 1.5-2 cups of heavy cream and let it slowly come to a simmer. As it starts to simmer add in a teaspoon of chicken base and work it in well. After the chicken base is worked it start adding the spinach a handful at a time. Add the parmigiana cheese when the spinach has been wilted down. Kill the heat and work in the cheese until you get the desired thickness then add the chicken back into to sauce and let it all come together.