Best 3 Chicken Thighs With Shallots Spinach Recipes
Indulge in a delightful culinary journey with our curated collection of chicken thigh recipes, each bursting with unique flavors and textures. From the classic combination of chicken thighs with shallots and spinach to tantalizing variations featuring sun-dried tomatoes, bacon, and a tangy lemon-herb sauce, these recipes promise an unforgettable dining experience. Whether you prefer a simple one-pan dish or a more elaborate oven-baked creation, we've got you covered. Get ready to savor the juicy tenderness of chicken thighs, complemented by a symphony of aromatic herbs, savory vegetables, and delectable sauces. These recipes are perfect for a weeknight dinner, a special occasion meal, or any time you crave a satisfying and flavorful dish. Discover the culinary versatility of chicken thighs and embark on a taste adventure that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN THIGHS WITH SHALLOTS AND SPINACH RECIPE - (4.5/5)
Provided by mjohnmeyer
Number Of Ingredients 9
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
RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS
Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times in 2014 via the Twitter account of Andrew Zimmern, the chef and globe-trotting television personality who thrills to home cooking when he's not at work, which is not often. His then wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: "Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms." We've been messing around with that ever since, and thrill to its flavor. Lay in bread to accompany it, and sop up the sauce.
Provided by Sam Sifton
Categories dinner
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
- Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
- Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
- Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
- Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 22 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 1115 milligrams, Sugar 13 grams, TransFat 0 grams
ROASTED CHICKEN PROVENçAL
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
- Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
- Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
- Serve in the pan or on a warmed platter, garnished with the thyme.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- To ensure the chicken thighs are cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing from the pan.
- If you don't have shallots on hand, you can substitute a small onion, finely chopped.
- For a vegetarian version of this dish, omit the chicken thighs and add an extra cup of spinach.
- Serve this dish with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
- To save time, you can use pre-washed and chopped spinach.
Conclusion:
This simple yet flavorful dish is perfect for a weeknight meal. The chicken thighs are juicy and tender, the shallots add a touch of sweetness, and the spinach wilts down to create a delicious and nutritious side dish. The best part is that it can be made in under 30 minutes! So next time you're looking for a quick and easy meal, give this recipe a try.
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