Chicken with Creamy Spinach and Shallots |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
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) |
Directions:
1. 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, 8 to 10 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.
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