Braised Chicken Thighs with Spinach
Chicken thighs are cooked until golden brown then simmered in a rich onion, garlic, thyme, and rosemary sauce with tender spinach.
contains meat
Ingredients
US
Metric
- 4 6-ounce bone in chicken thighs (skin removed)
- 5 ml vegetable oil
- 5 ml salt
- 2 ml black pepper
- 1 small yellow onion (peeled and chopped)
- 3 cloves garlic (peeled and minced)
- 5 ml dried thyme
- 2 ml dried rosemary
- 240 ml water
- 1 package 10-ounce frozen spinach (or 1 bunch fresh spinach)
Steps
- Heat skillet over medium-high heat. Add 1 teaspoon oil. Add chicken, top side down. Cook about 8 minutes on each side, or until deeply browned. Remove the chicken to a dinner plate and set aside.
- Reheat skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook about 5 minutes, until the onion is soft and golden. Return the chicken to the pan.
- Add the water, and cover. Continue cooking for about 30 minutes.
- Add frozen spinach and cook for about 10 minutes. Or, add the fresh spinach and cook about 2 minutes, until it wilts. Serve right away.
Nutrition (per serving)
| Calories | 185 |
|---|---|
| Protein | 22.0 g |
| Fat | 8.0 g |
| Carbs | 5.0 g |
| Fiber | 2.0 g |
| Sodium | 423 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)