Chicken With Creamy Spinach and Shallots

By mschweickert

Ingredients

• 2 tablespoons  olive oil
• 8 small chicken thighs (about 2 pounds)
• kosher salt and black pepper
• 4 shallots, thinly sliced
• 1/4 cup  dry white wine
• 1/4 cup  sour cream
• 2 bunches spinach, thick stems removed (about 8 cups)

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

Cook chicken until browned and cooked through, 8 to 10 minutes per side. Transfer to individual plates.

Spoon off and discard all but 1 tablespoon of the fat and return the skillet to medium heat. Add the shallots and cook, stirring,
until they begin to soften, 2 to 3 minutes.

Stir in the wine and sour cream. Add the spinach and ¼ teaspoon each salt and pepper.

Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.