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We hope you got insight from reading it, now let’s go back to lemon butter rosemary and spinach chicken thighs recipe. You can have lemon butter rosemary and spinach chicken thighs using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lemon butter rosemary and spinach chicken thighs:
- Provide 2 cups loose packed rough chopped baby spinach
- Provide 1.75-2 pounds (4) organic bone in chicken thighs
- Get 3 garlic cloves minced
- You need 1 cup heavy cream
- Prepare 1 1/2 cup chicken stock
- Provide Tbsp minced fresh rosemary and 3 to 4 sprigs
- Get 1 large lemon
- Prepare White rice
- Use Smoke paprika
- Provide Salt and pepper
- Use 1/4 cup freshly grated Parmesan
- Take 1 tsp crushed red pepper (optional)
- Get 1 1/2 cups cherry tomatoes
Instructions 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
How long to cook chicken thighs. Brown them well on both sides until the skin is golden brown and. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low. Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
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