2 to 3 pound chicken thighs/breasts – bone in, skin-on and dried well kosher salt
fresh ground black pepper
paprika
Garlic Spinach
12 ounces fresh organic spinach
1 cup onion, diced
1 cup red bell pepper, diced
1 cup baby bella mushrooms, sliced
1 cup grape tomatoes, halved
2 cloves fresh garlic, minced
¼ cup white wine
salt and pepper to taste
Recipe Preparation
Preheat your oven to 400°F.
Generously season chicken with salt and pepper, then lightly season the skin with your favorite paprika.
Heat your Finex 12” Skillet over medium or medium-high heat (takes 5 to 10 minutes).
Place chicken in the skillet skin-side down. Cook until the skin is golden brown and crisp.
Turn chicken over and place in oven until the internal temp reaches 165°F for thighs or 155°F for breasts (takes 15 to 20 minutes).
Once internal temperature is achieved, remove from the oven and remove the chicken from the skillet.
Drain about half of the drippings from the pan, save the rest in the skillet.
While the pan is warm with the drippings from the chicken, combine the onion, peppers, garlic and mushrooms in the skillet. Sauté over medium to medium-high heat until the onions are translucent (3 to 5 minutes).
Add the spinach, tomatoes and wine. Cook down for 3 to 5 minutes more. Once garlic spinach is cooked down, remove from heat. Using tongs, place the chicken nested over the garlic spinach.
