Oven-roasted chicken thighs in a garlic, spinach cream sauce
chicken thighs, cream sauce, garlic, spinach
For Chicken Thighs
bone-in chicken thighs
of chicken bouillon
Salt and Pepper to taste
roasted garlic powder
herbs de provence
A drizzle of olive oil
of heavy cream
of better than bouillon roasted chicken flavor
of frozen or fresh spinach
Heat oven 375 degrees.
In a medium bowl, season chicken with bouillon powder, salt, pepper, onion powder, roasted garlic powder, and herbs de Provence, drizzling with olive oil ensuring the seasoning sticks.
Heat a medium cast-iron pan, adding coconut oil and butter to coat the bottom of the pan.
Sear the chicken thighs, skin side first for 5-7 minutes until golden brown.
Flip over and do the same to the other side.
Remove chicken from pan and set aside on a plate to rest.
In the same pan, add onions and sweat for 5 minutes or until caramelized.
Add garlic and saute for 30 seconds.
Add spinach and allow it to defrost or if using fresh, until it’s wilted.
Add heavy cream and better than bouillon chicken flavor, stirring until dissolved.
Allow the sauce to come to a simmer for 10 minutes or until thick.
Add chicken back to the sauce and spoon the sauce over the top of the chicken.
Turn off the flame and add skillet to the oven, uncovered for 20 minutes.
Remove from oven and serve hot.
When browning chicken, don't touch it, allow it to build a beautiful crust before attempting to flip. Chicken is ready to flip when it can easily be moved and does not stick to the pan.