Vibrant, flavorful, full-bodied, bright, amazing, delicious, must-try chicken dish. I can't say enough. AND IT'S EASY.
Ingredients:
5-6 boneless chicken thighs (skin or no skin)
3 tablespoons butter
2 teaspoons paprika
2 teaspoons Italian seasoning (thyme, oregano, basil – combined)
2 teaspoons garlic powder
1/2 teaspoon chili powder
1 teaspoon fresh Thyme
1 teaspoon fresh Rosemary
2 stalks green scallion (+ more for garnish)
1 small shallot
1 white or Spanish onion
2 cups baby potatoes, washed and halved/quartered
4-5 garlic cloves, minced
Grape tomatoes - big handful (any tomato will work - but these are perfect warm burst of flavor that are amazing and you don't need to cut)
1 cup fresh spinach
1 teaspoon crushed red pepper flakes
1 cup chicken stock (I do a heavy pour for more sauce)
1 cup dry white wine (I use sauvignon blanc) (if omitting wine -- use another cup of stock)
1/2 cup half and half or cream
1 cup Parmesan cheese, grated (+ additional for garnish)
Salt and pepper
Olive oil
Parsley for garnish
Directions:
1. Season all the chicken with 1 tsp. Italian seasoning, 1 tsp. paprika, 1/2 tsp. chili powder, 1 tsp. garlic powder and salt and pepper, to taste. Make sure they're all coated.
2. Melt 1 tbsp. butter and a few splashes of olive oil in a large skillet (I like using cast iron pan) over medium-high heat. Add the chicken skin-side down (if skin) or if skinless - the top of the chicken face down, and sear both sides until golden brown. This will be about 4-5 minutes per side; they will get great color. Once finished, put on a plate and set aside.
3. Melt the remaining 2 tbsp. of butter in the same skillet. Add remaining tsp. garlic powder, paprika, Italian seasoning and hot pepper flakes and stir around for a second then add the potatoes. Begin to soften these for a couple minutes. Next, add scallion, shallot, onion and garlic and saute for another 2 to 3 minutes. I also like to add more salt and pepper at this stage.
4. Once the other veggies are starting to soften, add the thyme and rosemary. Next, add the white wine then the broth and simmer for 4 to 5 minutes.
5. Stir in the half-half, spinach and tomatoes with some more salt and pepper (it's important to season as you go!) Reduce the heat and simmer for 2 to 3 minutes.
6. Now this gets exciting. Return the chicken to the skillet (along with the juices on the plate it was on), skin side up, and simmer for 10-15 minutes, until the potatoes are tender and cooked through and the sauce is bubbly and thickened up a bit. Add in the parmesan cheese the last 5 minutes of cooking.
7. FINALLY ! Adjust with salt and pepper if needed. Add the parsley and scallion on top. I serve with additional red pepper flakes and parmesan on the side, with a nice warm crusty french bread or warm buttered Naan to soak up this rich, decadent sauce! YUM!
xoxo Chef Em
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