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    Skillet Sun Dried Tomato Chicken Thighs

    4 servings

    porce

    15 minutes

    aktivní čas

    30 minutes

    celkový čas
    Začít vařit

    Ingredience

    1 1/2 pounds boneless (skinless chicken thighs)

    Kosher salt and freshly ground black pepper (to taste)

    5 1/2 tablespoons all purpose flour (divided)

    1 tablespoon canola oil

    1 tablespoon unsalted butter

    3 cloves garlic (minced)

    1 small shallot (diced)

    1 cup chicken stock

    1/2 cup half and half

    1/2 cup sun dried tomatoes halves

    2 cups baby spinach

    3 tablespoons freshly grated Parmesan

    2 tablespoons chopped fresh parsley leaves

    Pokyny

    Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.

    Heat canola oil and butter in a large cast iron skillet over medium heat.

    Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.

    Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.

    Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.

    Gradually whisk in chicken stock, half and half and sun dried tomatoes. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in spinach, Parmesan and parsley; season with salt and pepper, to taste. Return chicken to the skillet.

    Serve immediately.

    4 servings

    porce

    15 minutes

    aktivní čas

    30 minutes

    celkový čas
    Začít vařit

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    Ingredience

    1 1/2 pounds boneless (skinless chicken thighs)

    Kosher salt and freshly ground black pepper (to taste)

    5 1/2 tablespoons all purpose flour (divided)

    1 tablespoon canola oil

    1 tablespoon unsalted butter

    3 cloves garlic (minced)

    1 small shallot (diced)

    1 cup chicken stock

    1/2 cup half and half

    1/2 cup sun dried tomatoes halves

    2 cups baby spinach

    3 tablespoons freshly grated Parmesan

    2 tablespoons chopped fresh parsley leaves

    Pokyny

    1

    Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.

    2

    Heat canola oil and butter in a large cast iron skillet over medium heat.

    3

    Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.

    4

    Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.

    5

    Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.

    6

    Gradually whisk in chicken stock, half and half and sun dried tomatoes. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in spinach, Parmesan and parsley; season with salt and pepper, to taste. Return chicken to the skillet.

    7

    Serve immediately.