Chicken With Creamy Spinach and Shallots

Chicken With Creamy Spinach and Shallots
Dana Gallagher
Serves 4
20
minutes
35
minutes

Ingredients

2
tablespoons
olive oil
8
small chicken thighs (about 2 pounds)
kosher salt and black pepper
4
shallots, thinly sliced
1/4
cup
dry white wine
1/4
cup
sour cream
2
bunches spinach, thick stems removed (about 8 cups)

Directions

  1. Heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook chicken until browned and cooked through, 8 to 10 minutes per side. Transfer to individual plates.
  3. Spoon off and discard all but 1 tablespoon of the fat and return the skillet to medium heat. Add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.
  4. Stir in the wine and sour cream. Add the spinach and ¼ teaspoon each salt and pepper.
  5. Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.
Sara Quessenberry
August 2008

Nutritional Information

  • Per Serving
  • Calories 548
  • Fat 29 g
  • Sat Fat 8 g
  • Cholesterol 122 mg
  • Sodium 809 mg
  • Protein 40 g
  • Carbohydrate 30 g
  • Fiber 5 g
  • Sugar 3 g
What does this mean? See Nutrition 101.