Lemon butter rosemary and spinach chicken thighs

Name: Lemon butter rosemary and spinach chicken thighs
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups loose packed rough chopped baby spinach; 1.75-2 pounds (4) organic bone in chicken thighs; 3 garlic cloves minced; 1 cup heavy cream; 1 1/2 cup chicken stock; Tbsp minced fresh rosemary and 3 to 4 sprigs; 1 large lemon; White rice; Smoke paprika; Salt and pepper; 1/4 cup freshly grated Parmesan; 1 tsp crushed red pepper (optional); 1 1/2 cups cherry tomatoes

Chef Bryce @ChefBryce

The blistered cherry tomatoes are like little flavor bombs so add as much as you want

Chef Bryce @ChefBryce

The blistered cherry tomatoes are like little flavor bombs so add as much as you want

Saved

Ingredients

4 servings

2 cupsloose packed rough chopped baby spinach
1.75-2 pounds(4) organic bone in chicken thighs
3garlic cloves minced
1 cupheavy cream
1 1/2 cupchicken stock
Tbspminced fresh rosemary and 3 to 4 sprigs
1large lemon
White rice
Smoke paprika
Salt and pepper
1/4 cupfreshly grated Parmesan
1 tspcrushed red pepper (optional)
1 1/2 cupscherry tomatoes

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Steps

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