CATEGORIES
INGREDIENTS
- Cooking Time: 25
- Servings: 4
- Preparation Time: 15
- 4 skin-on, bone-in chicken thighs (~14 oz when de-boned)
- 3 tbsp (39g) ghee, divided
- 1 cup (240mL) low-sodium chicken broth
- 1 small onion (~60g), thinly sliced
- ⅓ cup (65g) jarred sun-dried tomatoes in olive oil, drained and chopped
- ¼ cup (2 fl oz) white wine (optional)
- 2 cloves fresh garlic, thinly sliced
- 1 tbsp Italian seasoning
- 1 tsp salt, or more, depending on taste preferences
- ½ tsp pepper, freshly-cracked, or more, depending on taste preferences
- ⅔ cup (60g) grated Parmesan cheese
- ½ cup (120mL) heavy whipping cream
- 2 cups (60g) fresh spinach 4 skin-on, bone-in chicken thighs (~14 oz when de-boned)
- 3 tbsp (39g) ghee, divided
- 1 cup (240mL) low-sodium chicken broth
- 1 small onion (~60g), thinly sliced
- ⅓ cup (65g) jarred sun-dried tomatoes in olive oil, drained and chopped
- ¼ cup (2 fl oz) white wine (optional)
- 2 cloves fresh garlic, thinly sliced
- 1 tbsp Italian seasoning
- 1 tsp salt, or more, depending on taste preferences
- ½ tsp pepper, freshly-cracked, or more, depending on taste preferences
- ⅔ cup (60g) grated Parmesan cheese
- ½ cup (120mL) heavy whipping cream
- 2 cups (60g) fresh spinach
DIRECTIONS
- De-bone chicken thighs (see Note below for video instruction on how to do this). Then, if some of the thighs are quite thick, transfer them to a storage bag, and, using a rolling pin or meat mallet, roll or pound them a few times to flatten so they cook evenly (see Note below for written instruction on how to do this).
- In a large cast iron skillet or non-stick pan over medium heat, melt 2 tbsp ghee. Once melted, add chicken thighs skin-side down, increase heat to high, and cook for 2 minutes before reducing heat back to medium and cooking until skin is crisped, about 1-2 minutes.
- Flip chicken over and cook until chicken is cooked to an internal temperature of 165 degrees Fahrenheit, about 10-13 minutes. Transfer cooked chicken from skillet to a plate, loosely cover plate with foil, set aside, and allow the chicken to rest. Do not discard cooking fat from the skillet.
- To the same skillet with cooking fat in it, over medium heat, add chicken broth, onion, sun-dried tomatoes, white wine (optional), garlic, Italian seasoning, salt, and pepper. Bring the mixture to a slight boil, stir, then reduce heat to low to simmer the mixture. Simmer on low heat for 3 minutes before adding grated Parmesan, heavy cream, and remaining 1 tbsp ghee. Cook for additional 3 minutes on low heat until the mixture thickens. Carefully taste test to check seasoning and, based on taste preferences, add more salt and/or pepper.
- Add spinach and gently stir through until almost wilted, about 1 minute, before adding the cooked chicken back to skillet and spooning cream mixture atop chicken. Serve hot.
