8 bone-in Chicken Thigh
1 Tbsp Paprika
To taste Himalayan Salt
To taste Black Pepper
3 Tbsp Butter, unsalted
3 cloves Garlic, minced
1 cup Chicken Broth
1/2 cup Double Cream
1/4 cup Parmesan, grated
1 Lemon, juiced
1 tsp Dried Thyme
2 cups Baby Spinach
Preheat the oven to 200C.
Ensure that you leave the skin on the chicken thighs.
Chop up the Baby Spinach.
Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof pan over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the pan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, double cream, parmesan, lemon juice and thyme.
Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the pan.
Place into oven and roast until completely cooked through, reaching an internal temperature of 80C, about 25-30 minutes.
TRIED AND TESTED
Bianka Bredenhand: Have already tried on a number of occasions. It’s really tasty and the whole family enjoys it
Fiona Ferguson Gayther: Made it many times and it’s divine but use more lemon than they say and also some lemon zest for extra yumminess!
April Marie It has been a very very long time since I followed a recipe! I was so excited to try this one. It was delicious! Had it on rice. My boyfriend loved it too. Will be making this again.