Who doesn't love the ease of a one pot meal? This is a brown and braise dish that comes together on the stove top in under under an hour of mostly unattended cooking.
Chicken thighs or drumsticks can be used in this savory dish, which is also Spring-like and bright with lemon. The braising liquid makes a delicious sauce. Don;t forget bread to help soak up those juices!
Mangia!
Skillet Lemon Chicken Thighs With Potatoes And Spinach
Mastering The Art Of Southern Cooking
3 tablespoons oil
1 tablspoon butter
6 chicken thighs, bone in and skin on
1 pound fingerling potatoes
10 whole garlic cloves
Juice and zest of one lemon (I doubled this)
2 to 3 tablespoons of fresh rosemary, minced
Salt and pepper
2 to 3 cups chicken stock
12 ounces baby spinach (I doubled this as well)
Heat the butter and oil over medium heat in a deep skillet or Dutch oven until it shimmers. Add the chicken skin side down and brown well, about 4 minutes. Turn and brown the other side.
While chicken browns, cut the potatoes into halves or quarters and peel the garlic cloves. When chicken has been browned and skin side is facing up, sprinkle the chicken with the lemon juice and zest, reserving some zest for the finished dish. Tuck the potatoes and garlic around the chicken, season with salt and pepper and add broth to a level of a couple of inches.
Cover the pan and reduce heat and simmer 10 to 20 minutes, checking liquid level occasionally, adding more stock if the pan is getting dry. Continue cooking for another 20 minutes or until temperature registers 165 degrees on a meat thermometer. Add spinach, and cover and cook another minute until spinach is wilted.
Move to a plate and add any remaining stock to the pan, scraping up browned bits. Boil until slightly reduced and serve on the side as a sauce.
No comments:
Post a Comment