Chicken Thighs and Spinach Recipe

Chicken Thighs and Spinach Recipe

Whip up a quick, effortless dinner with chicken thighs and spinach, ideal for those busy weeknights in your Instant Dutch Oven. Experience the magic of Jacque Pepin's recipe featuring crispy chicken skin paired with flavorful garlic spinach, certain to win over every family member. It's the perfect last-minute pantry dish!

Course Main Course

Cuisine American, French

Diet Diabetic, Gluten Free, Low Calorie, Low Lactose, Low Salt

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 252.41kcal

Author Tina

Equipment

Ingredients

6 chicken thighs skin on
½ teaspoon salt
½ teaspoon pepper
½ teaspoon poultry seasoning optional
2 tablespoons garlic minced
1 6-ounce bag baby spinach can substitute one box of frozen spinach, thawed and drained

US Customary - Metric

Instructions

Instructions for Instant Dutch Oven

Place chicken skin side down on a cutting board. Trim excess skin from chicken.
Cut a one-inch slit with a knife on either side of the bone in the middle of the piece of chicken.
Place the chicken pieces meat side down on a plate.
Season the skin side of the chicken with salt and pepper to taste. If using poultry seasoning, season this to taste as well.
Preheat the Instant Dutch Oven to saute. One preheated, add the chicken pieces skin side down to the pan. Do not use any oil, the grease from the chicken skin is more than enough. Cook covered for 20 minutes.
Using a wooden spatula, scrape the brown bits from the bottom of the pan. Leave any residual grease.
Add the minced garlic and cook until fragrant.
Add the baby spinach, and cook covered for a few minutes or until wilted.
Serve immediately. This can be stored in an airtight container for up to one week and reheated in the microwave. It can be frozen for up to three months, thawed in the refrigerator, and reheated in the microwave.

Instructions for stovetop

Follow the instructions in steps 1 through 4.
Preheat a large heavy bottom pan on medium heat. Place chicken pieces skin side down in pan.
Cover the pan with a lid and cook for 20 minutes.
Complete the dish by following steps 7 through 8.

Notes

Do not skip the step of cutting slits in the chicken thighs, as this is what enables it to cook so quickly.

Cooking skin side down will make the meat tender and not tough. So be sure not to flip the chicken.

Check the chicken for doneness with a meat thermometer. Chicken should be cooked to a minimum of 165 degrees or until the juices run clear. If the chicken is not done cook a few minutes longer. Remove to a plate.

Nutrition