This recipe is inspired by one of those kickass recipe videos made by Tasty, which you can watch here at this link. Ive made a few modifications and Kenny-ified it.
Serves: 2-4 (probably closer to 2)
Time: 15 minutes active 20 inactive
4-6 skin on chicken thighs
(this depends on the size of your cast iron, I usually fit 4-5)
5 cloves garlic, minced
5 tbsp butter
1 tbsp smoked paprika
(I always use more because I may be addicted to it)
Salt and pepper to taste
¾ cup heavy whipping cream
1 cup chicken stock
1-2 tbsp flour
1 cup fresh grated parmesan
1/2 tsp fresh or dry thyme
1 bag spinach
Step 1) Place chicken thighs in a large bowl, coat in smoked paprika, a fat pinch of salt, and a few vigorous grinds of pepper. Mix until they are evenly covered in the seasonings…feel free to add more paprika.
Step 2) Melt 3 tbsp butter in cast iron skillet over medium high heat, place chicken thighs skin side down until skin becomes golden brown. Flip and do the same on the other side. Set thighs aside, use a paper towel to wipe out a bit of the grease from the skillet (not all of it).
Step 3) Add 2 tbsp butter and the garlic, sauté until garlic begins to brown. Add heavy cream, chicken stock, thyme, parmesan, and the juice of one lemon, stir. As you stir, add 1- 1 1/2 tbsp of flour to thicken up the sauce, now add your spinach until wilted. Move your spinach aside so there is a spot for each chicken thigh, place them skin side up.
Step 4) Place 1 half of a lemon in the center (as pictured) in your skillet, and sprinkle a little parm over the chicken thighs. Put in the oven at 400 degrees for 20 minutes or until internal temp reaches 165.
Step 5) Plate the thighs on top of the spinach, and then drown in the sauce…no survivors.