Chicken Thighs and Spinach Bake
2 photos of Chicken Thighs And Spinach Bake
By
Kathy Williams
@KMW2013
1
Delicious! Though I must admit, I need to work on the presentation. Could subsitute prosciutto for bacon.
Ingredients
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6chicken thighs, skinless and boneless
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6 slicebacon or prosciutto
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1 cbaby portebello mushrooms, sliced
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1-2 pkgbaby spinach
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1 Tbspbutter
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1scallion chopped
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2 clovegarlic, chopped
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1/4 cdry white wine, or chicken stock
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1 csour cream
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·mozzarella cheese shredded
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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.
