Chicken With Creamy Spinach and Shallots

LQ LoJo's Note:

From Real Simple magazine. Can't wait to try it.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 8 small chicken thighs (about 2 lbs.)
• kosher salt and pepper
• 4 shallots , thinly sliced
• ¼ cup dry white wine (ex. Sauvignon Blanc)
• ¼ cup sour cream
• 8 cups spinach , thick stems removed (about 2 bunches)

Directions:

1. 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.
2. 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).
3. 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!

Reviews

[juniperwoman]

I'm rating this based on the spinach and the sauce--they were fantastic! I plan to serve them over pasta or as a side dish in the future. I probably won't do the chicken again, though, but I think this is a personal preference kind of thing... we hadn't pan-friend chicken thighs before and found them too oily. But that's probably just us!

[Queen Dana]

This was very good and really easy to put together. I added 1 teaspoon dried herbs de provence seasoning.