Chicken Thighs and Spinach Bake

Name: Chicken Thighs and Spinach Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 6 chicken thighs, skinless and boneless; 6 slice bacon or prosciutto; 1 c baby portebello mushrooms, sliced; 1-2 pkg baby spinach; 1 Tbsp butter; 1 scallion chopped; 2 clove garlic, chopped; 1/4 c dry white wine, or chicken stock; 1 c sour cream; mozzarella cheese shredded; 1 Tbsp italian herb seasoning

By Kathy Williams
@KMW2013

Delicious! Though I must admit, I need to work on the presentation. Could subsitute prosciutto for bacon.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

6

chicken thighs, skinless and boneless
6 slice

bacon or prosciutto
1 c

baby portebello mushrooms, sliced
1-2 pkg

baby spinach
1 Tbsp

butter
1

scallion chopped
2 clove

garlic, chopped
1/4 c

dry white wine, or chicken stock
1 c

sour cream
·

mozzarella cheese shredded
1 Tbsp

italian herb seasoning
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How to Make Chicken Thighs and Spinach Bake

Step-by-Step

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.