Crispy chicken thighs in a creamy, garlic-spinach sauce. All made in one skillet!
- 6 skin-on, bone-in chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, diced (about 1 cup)
- 6 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups half and half
- 1 tablespoon cornstarch
- 6 cups baby spinach, roughly chopped
- 1 lemon, juiced
- 1/8 teaspoon ground nutmeg (optional)
- Rice or bread for serving
- Season 6 chicken thighs with 2 teaspoons salt and 1 teaspoon of pepper.
- Add 1 tablespoon oil to a large pan (cast iron is great for this) and arrange chicken in cold pan, skin side down, in a single layer.
- Turn heat to medium-high and cook fo 10-12 minutes, until skin is golden brown and releases from pan (if chicken wants to stick, let it keep cooking until it releases more easily). Remove chicken from pan.
- Pour off chicken fat into a small bowl (but don’t throw away!)and gently wipe pan to get any too-browned bits.
- Add about 1 tablespoon of chicken fat back into pan, along with 1 cup diced onions. Cook over medium heat until onions are light brown. Add 6 cloves, minced garlic and 1/2 teaspoon red pepper flakes and cook for an additional minute.
- Add 1 cup of half-and-half and bring to a simmer.
- Whisk together 1 tablespoon cornstarch and remaining 1/2 cup half-and-half. Slowly whisk into pan, and let simmer until slightly thickened.
- Add 6 cups roughly chopped spinach and 1/8 teaspoon nutmeg (if using). Stir to combine and cook for any additional 5 minutes, until spinach is wilted.
- Transfer chicken back to pan, skin-side up, and let cook for another 10 minutes or until chicken is cooked through.
- Taste and adjust seasoning as needed. Turn off heat and add lemon juice before serving.
- Serve with rice or bread to sop up that sauce!