Chicken With Creamy Spinach and Shallots

chicken-spinach
Photo by Dana Gallagher
Chicken With Creamy Spinach and Shallots 3.3 220 5 1
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 548 calories
    • Fat 29 g
    • Sat Fat 8 g
    • Cholesterol 122 mg
    • Sodium 809 mg
    • Protein 40 g
    • Carbohydrate 30 g
    • Sugar 3 g
    • Fiber 5 g

Heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.Cook chicken until browned and cooked through, 8 to 10 minutes per side. Transfer to individual plates.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.Stir in the wine and sour cream. Add the spinach and ¼ teaspoon each salt and pepper.Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 8 small chicken thighs (about 2 pounds)
  3. Check kosher salt and black pepper
  4. Check 4 shallots, thinly sliced
  5. Check 1/4 cup dry white wine
  6. Check 1/4 cup sour cream
  7. Check 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.

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