Chicken Thighs and Spinach Bake
2 photos of Chicken Thighs And Spinach Bake Recipe
By
Kathy Williams
@KMW2013
1
Delicious! Though I must admit, I need to work on the presentation. Could subsitute prosciutto for bacon.
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
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
How to Make Chicken Thighs and Spinach Bake
- 1Preheat 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. - 2Remove 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.
- 3Place the spinach/mushroom mixture into a square baking dish. Place the chicken thighs on top.
- 4In 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.
- 5Pour 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.
