Chicken With Creamy Spinach and Shallots Recipe #379053
From Real Simple magazine. Can't wait to try it.
by LQ LoJo
35 min | 20 min prep
SERVES 4
- 2 tablespoons olive oil
- 8 small chicken thighs (about 2 lbs.)
- kosher salt and pepper
- 4 shallots, thinly sliced
- 1/4 cup dry white wine (ex. Sauvignon Blanc)
- 1/4 cup sour cream
- 8 cups spinach, thick stems removed (about 2 bunches)
- On medium high heat, warm the oil in a large skillet. With 1/2 teaspoon salt and 1/4 teaspoon pepper, season the chicken. Cook about 8 to 10 minutes per side until browned and cooked through. Place on plates.
- Skim and discard the fat, reserving 1 tablespoon of fat in tke skillet.Soften the shallots in the skillet until they begin to soften (about 2 to 3 minutes).
- Stir in sour cream and wine, add the spinach, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Toss lightly and cook until the spinach starts to wilt (about 1 to 2 minutes). Serve!
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5 stars