Chicken with Creamy Spinach and Shallots

Real Simple
Chicken with Creamy Spinach and ShallotsRecipe
Photo: Dana Gallagher; Styling: Anna Last
Makes 4 servings


+ Add To Shopping List
2 tablespoons olive oil
8 small chicken thighs (about 2 pounds)
Kosher salt and pepper
4 shallots, thinly sliced
1/4 cup dry white wine (such as Sauvignon Blanc)
1/4 cup sour cream
2 bunches spinach, thick stems removed (about 8 cups)


Prep: 20 Minutes
Other: 15 Minutes

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 8 to 10 minutes per side. Transfer to plates.

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.

Stir in the wine and sour cream. Add the spinach, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.

Created date

August 2008

Nutritional Information

Calories 548
Protein 40 g
Carbohydrate 30 g
Sugars 3 g
Fiber 5 g
Fat 29 g
Satfat 8 g
Sodium 809 mg
Cholesterol 122 mg