Creamy Tuscan Chicken
Description
This creamy chicken dish goes together quickly, so it's great for a weeknight meal. Serve it with pasta to make the most of the creamy sauce.
Ingredients
6 bone in, skin-on chicken thighs
olive oil
salt and freshly ground black pepper, to taste
1 large shallot, minced
3 cloves garlic, minced
1/4 c. Marsala wine or any dry white wine
1/4 c. chicken stock/broth
1 1/2 c. heavy cream
1/2 c. chopped jarred in oil sun-dried tomatoes
1/2 c. good quality freshly shredded Parmesan cheese
2 c. fresh spinach, roughly chopped
1/2 c. chopped cherry or grape tomatoes
fresh parsley or thyme, for garnish
Directions
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Coat the bottom of a large shallow cast iron skillet with olive oil; heat on medium heat until hot.
Season chicken on both sides with salt and pepper; brown, skin side down for about 15 minutes, until skin is crisp; flip chicken; cook for 15 minutes, or until done. The meat should read 160 degrees on an instant read thermometer. Set aside on a plate; cover with aluminum foil, or put in a warm oven while making the sauce.
Add the shallot and garlic to the skillet; saute, stirring constantly, for several minutes. Add the wine; let it bubble down while scraping up the browned bits from the bottom of the skillet.
Add the chicken stock/broth, heavy cream and sun-dried tomatoes; cook sauce for a few minutes until it starts to thicken, stirring frequently. Scrape up everything from the bottom and sides of the skillet into the sauce. The sauce isn't super thick, but it will thicken a bit while it cooks.
Add the cheese; stir until incorporated. Add the chopped spinach and fresh tomatoes; cook until spinach has wilted. Add the chicken back into the skillet; heat through.
Serve garnished with fresh parsley or thyme.
4-6 servings.