Lemon butter rosemary and spinach chicken thighs
Lemon butter rosemary and spinach chicken thighs. Lemon butter rosemary and spinach chicken thighs. Add the chicken broth, lemon juice, Parmesan cheese, remaining butter, and fresh thyme sprig to the skillet; mix well. Place the skillet into the preh Lemon butter rosemary and spinach chicken thighs. Press the seasoning into the chicken thighs. Place the chicken thighs, skin-side down into a cold skillet or frying pan. To make Lemon butter rosemary and spinach chicken thighs you need 13 ingredients and 5 steps quickly.
The ingredients needed to make Lemon butter rosemary and spinach chicken thighs:
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2 cups of loose packed rough chopped baby spinach
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1.75-2 pounds of (4) organic bone in chicken thighs
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3 of garlic cloves minced
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1 cup of heavy cream
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1 1/2 cup of chicken stock
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Tbsp of minced fresh rosemary and 3 to 4 sprigs
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1 of large lemon
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of White rice
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of Smoke paprika
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of Salt and pepper
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1/4 cup of freshly grated Parmesan
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1 tsp of crushed red pepper (optional)
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1 1/2 cups of cherry tomatoes
Steps to make Lemon butter rosemary and spinach chicken thighs:
- Season chicken thighs and add to a room temp pan and bring to med high heat and sear to render fat and crisp the skin, flip and quickly sear the other side for about 5 minutes and remove, searing the thighs like this takes time but it’s worth it so be patient.
- Add 2 tbsp butter to the cast iron enamel and sauté garlic and minced rosemary for a few minutes or until soft and fragrant and then add the stock, cream, juice of 1 lemon, Parmesan, couple pinches of salt and bring to a boil and reduce for about 5 to 10 minutes, taste for seasoning.
- Turn the heat off and add the spinach until wilted
- Add the chicken skin side up, rosemary sprigs and cherry tomatoes and add to the oven at 400 for about 30 minutes
- Serve over white rice
Stir in spinach, simmer until spinach has wilted and the sauce has thickened. Add the chicken stock, heavy cream, lemon juice, and parmesan cheese. Stir in the spinach and place then place the chicken back into the skillet. Sprinkle both sides of chicken thighs with salt and pepper. Flip chicken over and brush skin with lemon-butter mixture.
