Wednesday, April 21, 2021

Recipe of Any-night-of-the-week Lemon butter rosemary and spinach chicken thighs Easy

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Lemon butter rosemary and spinach chicken thighs

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We hope you got insight from reading it, now let's go back to lemon butter rosemary and spinach chicken thighs recipe. To cook lemon butter rosemary and spinach chicken thighs you need 13 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Lemon butter rosemary and spinach chicken thighs:

  1. Provide 2 cups of loose packed rough chopped baby spinach.
  2. Provide 1.75-2 pounds of (4) organic bone in chicken thighs.
  3. Take 3 of garlic cloves minced.
  4. Use 1 cup of heavy cream.
  5. Use 1 1/2 cup of chicken stock.
  6. Get Tbsp of minced fresh rosemary and 3 to 4 sprigs.
  7. Prepare 1 of large lemon.
  8. Get of White rice.
  9. Use of Smoke paprika.
  10. Take of Salt and pepper.
  11. Get 1/4 cup of freshly grated Parmesan.
  12. Take 1 tsp of crushed red pepper (optional).
  13. Use 1 1/2 cups of cherry tomatoes.

Instructions to make Lemon butter rosemary and spinach chicken thighs:

  1. Season chicken thighs and add to a room temp pan and bring to med high heat and sear to render fat and crisp the skin, flip and quickly sear the other side for about 5 minutes and remove, searing the thighs like this takes time but it's worth it so be patient..
  2. Add 2 tbsp butter to the cast iron enamel and sauté garlic and minced rosemary for a few minutes or until soft and fragrant and then add the stock, cream, juice of 1 lemon, Parmesan, couple pinches of salt and bring to a boil and reduce for about 5 to 10 minutes, taste for seasoning..
  3. Turn the heat off and add the spinach until wilted.
  4. Add the chicken skin side up, rosemary sprigs and cherry tomatoes and add to the oven at 400 for about 30 minutes.
  5. Serve over white rice.

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Sharing cooking knowledge and recipes. I'm not a professional chef but cooking is my hobby. The way I use to be with the people I love and improve myself everyday.


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