Categories: Meals
Ingredients
- 2 Garlic Cloves
- 5 Thyme Sprigs
- 10 oz. Box Cremini Mushrooms (10 oz.)
- 2 Bone-in Skin-On Chicken Breasts
- 4 Tbsp. Bonewerks Classic Veal Demi-Glace
- 6 oz. Spinach
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Mince garlic. Stem thyme (reserve two tops for garnish). Quarter mushrooms. Toss mushrooms with 1 Tbsp. olive oil, thyme leaves, and ½ tsp. salt on prepared baking sheet (leave room to add chicken later) and roast 8 minutes. Remove from oven (mushrooms will finish cooking in a later step).
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Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Heat a medium pan over medium heat and add 2 tsp. olive oil and chicken breasts, skin-side down, to hot pan. Cook 7-9 minutes, undisturbed, or until skin is brown and crispy.
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Transfer seared chicken to baking sheet with mushrooms, skin-side up, and roast 13-15 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Let chicken rest at least 5 minutes. Reserve pan used to sear chicken (no need to wipe clean).
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While chicken is resting, return pan used to sear chicken to medium heat and add demi-glace and ½ cup water. Bring to a simmer and cook 2-3 minutes, or until sauce is slightly thickened. Remove to a small bowl and cover with plastic wrap. Set aside and wipe pan clean.
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Heat medium pan used for sauce over medium-high heat. Add 2 tsp. olive oil and garlic (to taste) to hot pan and cook 30-45 seconds, or until aromatic. Add spinach and cook 1 minute, or until just wilted. Season with ¼ tsp. salt and a pinch of pepper.
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Pour sauce on a plate and arrange chicken and mushrooms over sauce. Place spinach next to chicken and garnish with reserved thyme tops.