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Lemon butter rosemary and spinach chicken thighs
Introduce
Chef :
Chef BryceLemon butter rosemary and spinach chicken thighs
The blistered cherry tomatoes are like little flavor bombs so add as much as you want
Ingredient
Food ration :
4 servings
1.75-2 pounds
(4) organic bone in chicken thighs
1 cup
heavy cream
1 1/2 cup
chicken stock
1/4 cup
freshly grated Parmesan
1 1/2 cups
cherry tomatoes
Cooking instructions
* Step 1
Season chicken thighs and add to a room temp pan and bring to med high heat and sear to render fat and crisp the skin, flip and quickly sear the other side for about 5 minutes and remove, searing the thighs like this takes time but it’s worth it so be patient.
* Step 2
Add 2 tbsp butter to the cast iron enamel and sauté garlic and minced rosemary for a few minutes or until soft and fragrant and then add the stock, cream, juice of 1 lemon, Parmesan, couple pinches of salt and bring to a boil and reduce for about 5 to 10 minutes, taste for seasoning.
* Step 3
Turn the heat off and add the spinach until wilted
* Step 4
Add the chicken skin side up, rosemary sprigs and cherry tomatoes and add to the oven at 400 for about 30 minutes
* Step 5
Serve over white rice
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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