Best 2 Chicken Thighs With Shallots And Spinach Recipes

CHICKEN THIGHS WITH SHALLOTS AND SPINACH RECIPE - (4.5/5)

Chicken Thighs with Shallots and Spinach Recipe - (4.5/5) image

Provided by mjohnmeyer

Number Of Ingredients 9

Ingredients

6 boneless skinless chicken thighs
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1-1/2 teaspoons olive oil
4 shallots, thinly sliced
1/3 cup chicken broth
1 package fresh spinach (10 oz)
1/4 teaspoon salt
1/4 cup sour cream

Steps:

1. Sprinkle chicken with seasoned salt and pepper. 2. Heat oil in a large skillet over medium heat. Add chicken; cook 6 minutes on each side or until cooked through. Remove chicken to a plate and cover with foil to keep warm. 3. In same pan, cook and stir shallots until tender. Add chicken broth; bring to a boil. Cook until broth is reduced by half (3-5 minutes). 4. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. navywifecook.com

HARISSA CHICKEN THIGHS WITH SHALLOTS

Harissa Chicken Thighs With Shallots image

Chicken thighs, bathed in a broth spiked with spicy, earthy harissa, are at the heart of this quick, flavorful weeknight dinner. Here, the chicken fat is smartly used to sauté shallots until just softened. (They're finished off with the chicken, melting down in the sauce.) If you don't like spicy, don't fret: A showering of fresh herbs and a good squeeze of lime nicely cuts the heat.

Provided by Colu Henry

Categories dinner, weekday, weeknight, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
4 to 5 small shallots, ends trimmed, quartered, root to stem, and peeled
2 garlic cloves, finely chopped
3 tablespoons harissa
1/2 teaspoon ground cinnamon
1 to 1 1/2 cups chicken stock, plus more as needed
1/4 cup roughly chopped cilantro, leaves and tender stems
2 scallions, thinly sliced
1 lime, cut into wedges, for serving
Flaky salt, for serving (optional)

Steps:

Season chicken thighs well with salt and pepper. In a heavy-bottomed skillet, heat oil over medium-high heat. Add chicken thighs skin-side down and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add shallots and cook, stirring often, until they begin to soften, about 2 to 3 minutes. Add garlic and cook 30 seconds more.
Stir in harissa and cinnamon, and add back in the chicken and any residual juices. Pour in enough of the stock to come up to the chicken about halfway, and bring to a simmer. Partly cover and allow the chicken to finish cooking through, about 15 minutes more.
Toss the chicken in the sauce until it's nicely coated. Plate and top with the cilantro and the scallions. Serve, spooning braising liquid on top and with lime wedges on the side. Finish with flaky salt, if desired.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 36 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 743 milligrams, Sugar 5 grams, TransFat 0 grams