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

Steps

1. Coat the bottom of a large shallow cast iron skillet with olive oil; heat on medium heat until hot.
2. 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.
3. 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.