Poulet à la florentine

Ingrédients

• 4 bone-in, skin on chicken thighs, (about 2 pounds)
• Kosher salt, (to taste)
• Freshly ground black pepper, (to taste)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• 5 cloves garlic, (chopped)
• 2 cups sliced crimini mushrooms
• 1/4 cup chopped sun-dried tomatoes
• 1 tablespoon all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon crushed red pepper flakes
• 2 packed cups baby spinach
• 1/3 cup grated Parmesan cheese
• 1 tablespoon parsley, (for garnish)

Préparation

1. 1

   Preheat oven to 375ºF (190ºC).

2. 2

   Season the chicken thighs with salt and pepper. Heat a medium cast-iron skillet over medium heat, add the olive oil and heat through. Add the chicken thighs, skin side down, and sear until crispy and golden brown, about 10 minutes, rotating the chicken occasionally.

3. 3

   Move the skillet to the oven and roast for about 15 minutes, until completely cooked through. Transfer the chicken to a plate and let stand for at least 5 minutes.

4. 4

   To make the sauce, heat a medium sauté pan over medium heat, add the butter and allow to melt. Add the garlic and the mushrooms and sauté, stirring occasionally, until the mushrooms are golden brown.

5. 5

   Add the sun-dried tomatoes and stir to combine. Add the flour stirring constantly until it turns an amber color, about a minute or two. Add the milk stirring to combine.

6. 6

   Bring the sauce to a simmer and stir in the red pepper and spinach. Continue to stir until the spinach has wilted. Stir in the Parmesan cheese and season with salt and pepper.

7. 7

   Serve the sauce ladled over the chicken thighs and garnish with parsley. Serve with a side of rice, pasta or quinoa.