Marry Me (again) Chicken
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- Good quality olive oil
- 1/2 medium onion diced
- 6-8 oz cleaned and sliced Cremini mushrooms
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic minced
- 1-2 tbsp. Bonnes Herbes de Paris dried spice or combination of dried tarragon, thyme, and basil
- 1- 2 tsp. crushed red pepper flakes depending your taste for spice
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup chopped sun-dried tomatoes (drain to remove excess oil)
- 1/4 cup freshly grated Parmesan cheese
- 3 large handfuls fresh spinach
- Preheat oven to 375°.
- In a large cast iron or oven-safe skillet over medium-high heat, 1 tbsp olive oil.
- Season chicken generously with salt and pepper and sear, skin-side down, until golden, about 5 minutes per side.
- Transfer chicken to a plate. Leave about 2 tbsp of fat in skillet and pour off the rest.
- Return skillet to medium heat and add onions, mushrooms, garlic, herbs, red pepper flakes and a few generous shakes of kosher salt and pepper. Add a few tablespoons of olive oil as needed and sautee until onions are translucent and mushrooms are brown.
- Stir in chicken broth, heavy cream, sun-dried tomatoes, and Parmesan. Taste and adjust seasoning.
- Bring to a simmer, then return chicken to skillet, skin-side up.
- Transfer skillet to oven and bake until chicken is cooked through about 20 minutes.
- Remove from oven and add fresh spinach. Serve when spinach has just wilted.
- Top with freshly grated Parmesan and serve over linguine, rice, or your favorite grain.
Note: If you would like sauce to be thicker, simply make a slurry with equal parts cornstarch and water and stir into dish when it comes out of the oven and is still very hot. Start with 1 tablespoon cornstarch with 1 tablespoon water and go from there depending on how thick you'd like the sauce.
