Ingredients

Scale

8 chicken thighs, bone in and skin on
salt & pepper
3 tablespoons butter
splash of extra virgin olive oil
3 cloves garlic, finely diced
1 cup chicken broth/stock
1 lemon, juiced
1/2 cup cream
6 fresh thyme sprigs
10 small potatoes, cut in half
2 cups spinach leaves, roughly sliced

Cook Mode Prevent your screen from going dark

Instructions

Pre heat oven to 200°C.

Par boil potatoes in boiling water for 5 minutes, drain and leave in colander.

Season the chicken well with salt and pepper.

In a large, oven proof fry pan, add 2 tablespoons of butter and a splash of olive oil over high heat. Cook the chicken thighs for 2 minutes on each side, set aside and drain excess fat from pan. (save this and use as an oil replacement for future cooking)

Melt remaining tablespoon of butter in frypan, add the garlic and cook 1-2 minutes, stirring continuously. Pour in the chicken broth/stock, lemon juice and cream. Add the thyme, then spread out the potatoes and on top and amongst these add the chicken, skin side up.

Place in the oven with no lid and cook for 30 minutes or until chicken is cooked through.

Stir through spinach and serve.

Notes

The spinach will wilt with the heat of the sauce, but if you prefer, you could add it along with the potatoes and have it cook in the sauce.

Saving the excess chicken cooking fat is a great way to get good animal fats into your diet. Just use this instead of oil when frying. I keep mine in a small dish in the fridge. No waste!