Here is a great comfort dish sure to make any chicken and pasta lover happy. Chicken in a spinach an artichoke cream sauce!
INGREDIENTS 8 chicken thighs (or 4 to 6 medium breasts if you prefer) 3 Tbsp butter 2 Tbsp EVOO 4 garlic cloves minced 2 Tbsp flour 1/2 onion diced 6 to 8 ounces fresh spinach (chopped) you can add more as the spinach wilts 1 can artichoke hearts (chopped) 1/4 cup white wine 1 1/2 cup milk 1/2 cup heavy cream 1/4 sour cream 1/2 cup parmesan cheese (more to taste in sauce) Salt and pepper to taste Pasta of choice Process First, brown the chicken skin side down in the evoo and butter about 4 minutes on each side medium high. Remove and bake at 375 for 15 more minutes. While the chicken in baking start your sauce. Deglaze the pan with the white wine then add your onion and garlic. Next, after onions are soft add flour and whisk. Add all remaining ingredients EXCEPT the cheese and bring to a boil. Reduce to medium low, add the cheese and let the sauce reduce to thicken up. About 10 to 15 minutes. NOTE: You can tweak your sauce balance a little with extra cheese or heavy cream. Taste and season as you go! Boil your pasta, while that's going pull your chicken from the oven and let it simmer in the sauce, about 15 minutes depending on the type of pasta. Serve with nice chardonnay and garnish with some fresh chopped chives and a few red pepper flakes and the zest of a lemon!
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This is a very simple and flavor packed meal that is perfect for a Paleo diet. It's packed with great flavors, herbs and mediterranean notes.
8 Chicken Thighs 2 pounds red potatoes cut in quarters 2 lemons (reserve juice of 1/2 of one) 1 pint cherry tomatoes 1 onion chopped 2 cups roasted san marzano diced tomatoes 1/2 cup sliced kalamata olives (more if you want) 1/2 cup roasted red peppers (more if you want) 1/4 cup sweet marsala 1/8 cup fig balsamic 1 tbsp diced garlic 1 tsp parsley 1 tsp basil 1 tsp coriander 1/2 tsp fennel salt 2 tbsp Za'atar spice blend 1 tbsp sea salt 1. Sear the chicken thighs for in a cast iron until golden brown (about 4 minutes each side). Season with the spice blend and reserve rest for step #3. 2. Combine potatoes, onion, olives, peppers, cherry tomatoes in a roasting pan. 3. Mix in spices, lemon juice and diced san marzanos with sauce. 4. Top with chicken, splash the marsala and balsamic over everything and roast at 400 degrees, covered for about 45 minutes to an hour so potatoes are fork tender. Seve with rice, risotto or lentils of choice! Save some juice from roasting pan to drizzle over the plate. NOTE: I combine all the dry spices in a mortar and pestle and grind together! |
AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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