This recipe evokes an iconic ‘80s combination: sundried tomatoes, spinach and cream sauce.
8 chicken thighs, bone-in, skin-on
Salt and black pepper
1/2 cup all-purpose flour
1 tablespoon olive oil, divided
1 tablespoon butter
1 shallot, finely diced
2 garlic cloves, minced
1/2 cup low sodium chicken broth
3/4 cup table or whipping cream
2 teaspoons Dijon mustard
1/2 cup (40g) finely grated Parmigiano Reggiano cheese
1/2 lemon, juiced
1/3 cup oil-packed julienned sundried tomatoes
3 to 4 cups roughly chopped kale
Heat your oven to 425ºF and place a large oven-safe sauté pan or cast iron skillet over medium-high heat.
Set out your chicken and pat it dry with a paper towel. Season well with salt and pepper. Scatter the flour into a shallow dish and add in the chicken, tossing to coat with flour.
When the pan is hot, add in half of the olive oil. Place half of the chicken into the pan, skin side down, and sear until golden brown, about five minutes. Flip the chicken over and transfer to a rimmed baking sheet. Add another splash of oil to the pan, if needed, and sear off the remaining chicken as directed above. Transfer the seared chicken to the oven and continue cooking for 20 to 25 minutes until the internal temperature reaches 165ºF. Remove the chicken from the oven and allow it to rest while you make a pan sauce.
Turn the heat under the pan to medium and add in the remaining olive oil and butter. Add the shallot, season with salt and pepper, and cook for one to two minutes, just until translucent. Add in the garlic, cook for another 30 seconds, and then carefully pour in the broth and cream.
Allow the sauce to simmer until slightly thickened, about five minutes, then whisk in the Dijon mustard, Parmigiano Reggiano cheese, lemon juice, sundried tomatoes, and kale. Season with salt and pepper then add the chicken into the pan, lower the heat to medium-low, and simmer for five minutes to bring everything together. Enjoy!