Categories: Chicken, Italian, Poultry

Ingredients

• 4 bone-in, skin-on chicken thighs (The sauce makes a lot...I would use 6 thighs next time.)
• Salt & pepper the Chicken (I also used some Tuscan seasoning I had.)
• 1 tablespoon olive oil, enough to generously cover the bottom of your pan
• 3 cloves garlic, chopped
• 1/2 onion, diced
• 1 tomato, diced
• 2 cups spinach (We like spinach so we added 10 ounces instead of 5 ounces)
• 1 small box sliced mushrooms (Recipe DID NOT call for mushrooms but we like them.)
• 2 cups heavy cream
• 1/2 cup grated parmesan cheese
• Salt & pepper to taste for the sauce
• 2 tablespoons fresh flat-leaf parsley, chopped (I have a nice herb garden so I also minced about a tablespoon of oregano leaves and 4 large basil leaves)
• Linguini as needed

Directions

1. Season the chicken with salt & pepper.

2. Heat the oil in a skillet over medium-low heat (I had my burner on medium-high.)

3. Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.

4. Flip the chicken, then cook for about another 15 minutes, until the chicken if cooked through. Remove from pan.

5. Add the onion, garlic and mushrooms stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.

6. Add the heavy cream, salt & pepper…bringing to a slow boil.

7. Add the Parmesan cheese, parsley (and other spices if desired), stirring until the sauce has thickened slightly. (This took quite a while and still wasn’t as thick as we would have liked it.)

8. Place the chicken back in the pan…cooking just long enough to sort of reheat the chicken.

9. Serve over the cooked Linguini!

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