Post by wilderness on Aug 6, 2023 7:22:30 GMT -5
Budget Meal--Chicken Thighs and Spinach for Two-Birdy
fb.watch/dFDgZbe4Pf/
Jacques Pepin
2 large bone-in, skin-on chicken thighs
Salt and pepper
2 garlic cloves (or some minced shallot)
4 oz. washed spinach leaves
2 tbsp. water
On the underside of the thighs (the side opposite the skin), cut a slit along the bone on each side but be careful not to cut all the way through. This will expose the bone and help the chicken cook in the middle around it..
Salt and pepper the chicken on both sides and place skin side down in a dry, non-stick skillet. No oil is needed because the fat rendered from the thigh will oil the pan. Let them brown for 2-3 minutes on high heat and then cover the skillet and cook it about 20 minutes at low heat. There will be enough steam generated to cook the chicken on the top without turning it over. The skin will be browned and very crispy.
Take 2 cloves of garlic and crush them while the chicken is browning. Chop the garlic. (You could use shallots instead if you wish, but anyone who has watched Jacques over the years knows how much he loves garlic.)
Remove the chicken from the skillet when it is done. Add the garlic to the drippings remaining in the pan and shake it to spread it out.
Add the 4 oz. of spinach to the pan, add a couple tablespoons of water, and cover it to start the steaming process. It may look like a lot but spinach cooks down quite a bit. Salt and pepper the spinach. It should be wilted in 1-2 minutes and ready to eat.
Serve the chicken on top of the wilted spinach.
fb.watch/dFDgZbe4Pf/
Jacques Pepin
2 large bone-in, skin-on chicken thighs
Salt and pepper
2 garlic cloves (or some minced shallot)
4 oz. washed spinach leaves
2 tbsp. water
On the underside of the thighs (the side opposite the skin), cut a slit along the bone on each side but be careful not to cut all the way through. This will expose the bone and help the chicken cook in the middle around it..
Salt and pepper the chicken on both sides and place skin side down in a dry, non-stick skillet. No oil is needed because the fat rendered from the thigh will oil the pan. Let them brown for 2-3 minutes on high heat and then cover the skillet and cook it about 20 minutes at low heat. There will be enough steam generated to cook the chicken on the top without turning it over. The skin will be browned and very crispy.
Take 2 cloves of garlic and crush them while the chicken is browning. Chop the garlic. (You could use shallots instead if you wish, but anyone who has watched Jacques over the years knows how much he loves garlic.)
Remove the chicken from the skillet when it is done. Add the garlic to the drippings remaining in the pan and shake it to spread it out.
Add the 4 oz. of spinach to the pan, add a couple tablespoons of water, and cover it to start the steaming process. It may look like a lot but spinach cooks down quite a bit. Salt and pepper the spinach. It should be wilted in 1-2 minutes and ready to eat.
Serve the chicken on top of the wilted spinach.
