Post by Loupy on Sept 7, 2010 14:45:45 GMT -7
Chicken with Creamy Spinach and Shallots
Dana Gallagher
This rich, sophisticated take on sautéed spinach is also great alongside seared steak, pork, or lamb,
Hands-on Time: 20m
Total Time: 35m
Serves 4
Ingredients:
2 tablespoons olive oil
8 small chicken thighs (about 2 pounds)
Kosher salt and black pepper
4 shallots, thinly sliced
1/4 cup dry white wine
1/4 cup sour cream
2 bunches spinach, thick stems removed (about 8 cups)
Directions
1. Heat the oil in a large skillet over medium-high heat.
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned and cooked through, 8 to 10 minutes per side.
Transfer to plates.
2. Spoon off and discard all but 1 tablespoon of the fat and return the skillet to medium heat.
Add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.
3. Stir in the wine and sour cream.
Add the spinach and ¼ teaspoon salt, and ¼ teaspoon pepper.
Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minutes.
Serve with the chicken.
Nutritional Information
Calories 548
Fat 29g
Sat Fat 8g
Cholesterol 122mg
Sodium 809mg
Protein 40g
Carbohydrate 30g
Fiber 5g
Sugar 3g
Dana Gallagher
This rich, sophisticated take on sautéed spinach is also great alongside seared steak, pork, or lamb,
Hands-on Time: 20m
Total Time: 35m
Serves 4
Ingredients:
2 tablespoons olive oil
8 small chicken thighs (about 2 pounds)
Kosher salt and black pepper
4 shallots, thinly sliced
1/4 cup dry white wine
1/4 cup sour cream
2 bunches spinach, thick stems removed (about 8 cups)
Directions
1. Heat the oil in a large skillet over medium-high heat.
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned and cooked through, 8 to 10 minutes per side.
Transfer to plates.
2. Spoon off and discard all but 1 tablespoon of the fat and return the skillet to medium heat.
Add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.
3. Stir in the wine and sour cream.
Add the spinach and ¼ teaspoon salt, and ¼ teaspoon pepper.
Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minutes.
Serve with the chicken.
Nutritional Information
Calories 548
Fat 29g
Sat Fat 8g
Cholesterol 122mg
Sodium 809mg
Protein 40g
Carbohydrate 30g
Fiber 5g
Sugar 3g
