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BRAISED CHICKEN THIGHS WITH SPINACH

Hauts de cuisse aux epinards

In collaboration with
Nancy Bordeleau, Cinq Fourchettes

Thighs Casseroles and gratins Skillet Internationally inspired
2-4 Portions
10 min Prepping
35 min Cooking
Recipe Easy

Ingredients

  • 1 tbsp. (15 ml) Italian seasoning
  • 1 tsp. (5 ml) paprika
  • 3 tbsp. (45 ml) butter
  • 4 cups (1 L) sweet potato, cubed
  • 3 large cloves garlic, minced
  • 2 cups (500 ml) mixed small tomatoes (cherry, grape, etc.), halved
  • 1 cup (250 ml) spinach, chopped
  • 1 tsp. (5 ml) red pepper flakes
  • 1 cup (250 ml) chicken broth
  • 1 cup (250 ml) 15% cream
  • 1 cup (250 ml) grated Parmesan
  • Salt and pepper

Directions

Click the steps to erase them.

  1. Combine Italian seasoning and paprika in a bowl and mix well.
  2. Season chicken thighs with the spice mixture.
  3. In a saucepan, melt 2 tbsp. (30 ml) butter.
  4. Brown chicken thighs on both sides, approximately 3 to 4 minutes per side. Set aside.
  5. In the same pan, heat 1 tbsp. (15 ml) butter and sauté garlic for 1 to 2 minutes. Add sweet potatoes and sauté, stirring, 3 to 4 minutes. Next add tomatoes, chicken broth, and red pepper flakes. Bring to a boil. Add cream and Parmesan and mix well. Simmer over medium heat for 2 to 3 minutes. Add chicken thighs and season with salt and pepper. Simmer for 15 to 20 minutes or until the chicken is fully cooked.
  6. Enjoy on its own or over a bed of rice.