Ingredients :
- 6 chicken thighs
- to taste salt
- to taste pepper
- 1 tbsp paprika
- 3 tbsp butter
- 3 cloves garlic
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup parmesan
- 1 lemon - halved
- 1 tsp dried thyme
- 2 cups baby spinach
Method :
- In a large bowl season chicken with salt, pepper and paprika
- Melt 2 tbsp in large cast iron skillet
- Place chicken in skillet, skin-side down until skin becomes crisp then turn them over
- Continue frying chicken until outside is nicely browned
- Remove chicken from skillet, empty excess fat, and then melt another tbsp of butter in skillet
- Add minced garlic, broth, heavy cream and parmesan. Bring to a boil.
- Add lemon juice, dried thyme, and spinach to skillet mixture. Allow to cook down until leaves are wilted.
- Place chicken in skillet on top of sauce and place in oven.
- Bake at 400°F for 25 minutes.
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