Braised Chicken Thighs with Spinach
Chicken thighs braised under onion gravy — 21.5 g of protein, one pan, forty minutes.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Chicken thighs browned first, then finished under a gravy of onion, garlic and broth thickened with a spoonful of flour. Thighs are the point: they stay juicy through a braise in a way breast never does.
Low-sodium broth is what keeps this sensible — regular broth can add several hundred milligrams of sodium per serving before you salt anything yourself. Cook the thighs to 165°F (74°C).
Ingredients
- Chicken Thigh (Boneless, Raw)1, and skinless (100 g)
- Canola Oil1/4 teaspoon (1.1 g)
- Salt1/2 teaspoon
- Black pepper1/2 teaspoon, pinch, to taste
- Onions (Yellow)1/4, chopped (18 g)
- Garlic3/4 clove, minced
- Dried thyme1 teaspoon
- Dried rosemary1/2 teaspoon, pinch
- Water1/4 cup (59 g)
- Spinach (frozen, chopped)2 1/2 ounces (71 g)
- Fresh spinach works too - use a large bunch and add it in handfuls, it wilts in about 2 minutes.
- A tight lid matters: the chicken braises in its own steam, which is what keeps it from drying out.
- Leftovers keep 3 days in the fridge and reheat well in the same pan sauce.
- Contains: none of the nine major food allergens.
- Naturally gluten-free and dairy-free as written.
Method
- Wash your hands and all surfaces before you start.
- Season the chicken thighs on both sides with the salt and black pepper.
- Heat the oil in a large skillet over medium-high heat and brown the thighs for about 3 minutes per side.
- Add the chopped onion and minced garlic to the pan and cook for 2-3 minutes until the onion softens.
- Stir in the thyme, rosemary and water. Bring to a simmer, cover, reduce the heat to low and cook for 20 minutes, until the chicken reaches an internal temperature of 165 degrees F.
- Add the spinach, cover again and cook for 5 more minutes until it has wilted into the pan sauce. Spoon the sauce over the chicken to serve.
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