Chicken Thighs and Spinach Bake
6chicken thighs, skinless and boneless
6 slicebacon or prosciutto
1 cbaby portebello mushrooms, sliced
1-2 pkgbaby spinach
2 clovegarlic, chopped
1/4 cdry white wine, or chicken stock
1 csour cream
·mozzarella cheese shredded
1 Tbspitalian herb seasoning
How to Make Chicken Thighs and Spinach Bake
- Preheat oven 350 f.
Wrap one slice of bacon around each chicken thigh.
In a hot cast iron or oven proof skillet, brown thighs for 3 minutes, turn and brown the other side.
Place skillet in oven and cook until done.
Remove chicken to a pan and cover with foil.
- Remove dripping from skillet and reserve. Heat 2 tablespoons of dripping on med heat, add the mushrooms and cook until tender. Add the spinach, salt and pepper. Cook until just wilted.
- Place the spinach/mushroom mixture into a square baking dish. Place the chicken thighs on top.
- In the skillet heat butter and 1 tablespoon drippings add scallions and garlic cook for a minute. Add wine and wisk in sour cream. Bring to boil and reduce heat to a simmer. Cook and stir for about 7 minutes.
- Pour Sauce over chicken and spinach.
Mix the italian seasonings with the shredded mozzrella. Bake for 10-15 minutes or until cheese is melted. Serve with mash potatoes.