INGREDIENTS:
- 6 bone-in chicken thighs (skin-on, optional)
- 1 pound baby Dutch potatoes, halved or quartered
- 3-4 cups baby spinach, chopped
- 4 tablespoons unsalted butter, divided
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground pepper, to taste
- Fresh parsley, optional
Sauce:
- 1 cup low-sodium chicken broth
- 1/2 cup half and half
- 1/2 cup parmesan cheese, grated
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
PREPARATION:
- Preheat oven to 400º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Melt 2 tablespoons butter in a large pan or skillet over medium-high heat and sauté spinach until just wilted.
- Remove from heat.
For the sauce:
- lower heat to medium and add butter to skillet.
- Add minced garlic and cook for 1-2 minutes, stirring frequently so it doesn’t burn.
- Whisk in flour and cook for 1 minute, or until roux is thick and golden brown, then slowly whisk in chicken broth until incorporated.
- Stir in parmesan cheese and half-and-half, and cook for another 3-5 minutes, or until thickened, then stir in thyme, basil and oregano.
- Season with salt and pepper.
- Season chicken thighs with salt and pepper and Italian seasoning and place in baking dish.
- Place chicken thighs skin side up in your greased baking dish, then top with sauteéd spinach and halved potatoes.
- Top with cream sauce, then place in oven and bake for 20-25 minutes, or until chicken is cooked through.
Optional:
- broil for final 5 minutes, or until skin is crispy, if not already seared.
- Remove from oven and serve hot.
Enjoy!
From: 12tomatoes.