Trouble With Toast

Recipe: Chicken with Creamy Spinach and Shallots | September 8, 2008

Chicken?  Good.  Spinach?  Good (and good for you!).  Shallots?  Gooooood.  This recipe combined a bunch of my favorite things, but it did so in a way that I never would have thought of.  I mean, come on, a sour cream and wine-based sauce?  For spinach?  Madness!  But, as crazy as it sounded, it worked deliciously–the spinach had a wonderful zing to it, and it was nice for once to dress up the side item and leave the chicken to speak for itself (and I think thighs are the most flavorful part of the bird anyway).

Plus, cooking this dish gave me an opportunity to see if my dog likes chicken.  For the record, he does.  A LOT.  🙂 

  • 2 tablespoons olive oil
    8 small chicken thighs (about 2 pounds)
    Kosher salt and pepper
    4 shallots, thinly sliced
    1/4 cup dry white wine (again, I used chardonnay because it was open)
    1/4 cup sour cream (I used fat free)
    2 bunches spinach, thick stems removed (about 8 cups)

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 8 to 10 minutes per side. Transfer to plates.

Spoon off and discard all but 1 tablespoon of the fat and return the skillet to medium heat. Add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.  Stir in the wine and sour cream. Add the spinach, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.

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