Chicken Florentine

Name: Chicken Florentine
Total time: 2400 s
Yield: 2 people
Cuisine: American
Ingredients: 4 chicken thighs, bone-in and skin-on; 1 shallot, minced; 2 cloves garlic, minced; 125 g mascarpone cheese; 1/2 cup whole milk; 1/2 tsp ground nutmeg; 1 packed cup baby spinach

Robert Gonzal @robert

Vancouver BC

This dish happened on the spur of the moment. I had some leftover mascarpone from yesterday's pasta recipe, and decided to turn it into a creamy sauce for some chicken thighs. Spinach was added to round out the dish, and from there it only made sense to add nutmeg for some spicy warmth. With such a dependable combination of flavours, it wasn't surprising that the final result was pretty darned amazing. What was surprising was seeing my daughter double-fisting the spinach and chicken into her mouth. Now that's a rave review!

Robert Gonzal @robert

Saved

Ingredients

40 minutes

2 people

4chicken thighs, bone-in and skin-on
1shallot, minced
2 clovesgarlic, minced
125 gmascarpone cheese
1/2 cupwhole milk
1/2 tspground nutmeg
1packed cup baby spinach

Saved

Steps

40 minutes

1

Trim the excess skin and fat from the chicken thighs and season them well with salt and pepper. Lay them skin-side down in a medium pan without oil and turn the heat to medium. Let the thighs cook slowly, crisping and browning as the fat renders out. Flip after about 5 or 6 minutes, then repeat twice more. Remove the thighs to a plate. They should be about 90% cooked.
2

Add the shallot to the pan and let fry one minute, then add the garlic. Fry another minute, then add the mascarpone, milk, and nutmeg. Let cook, stirring constantly, until the mascarpone melts into the sauce. Season with salt and pepper, then return the chicken to the pan, skin-side up. Simmer for a final 6 to 8 minutes until the chicken is cooked. If necessary, add a splash of water to keep the sauce from drying out.
3

Remove the chicken from the pan once again, and toss in the baby spinach. Stir, and give the spinach a minute or so to wilt. To serve, spoon the spinach and sauce onto a plate, then top with a nicely browned chicken thigh.