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A recipe from Nancy Bordeleau Cinq Fourchettes

Braised Chicken Thighs with Spinach

  • 4 servings
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  1. Combine Italian seasoning and paprika in a bowl and mix well.
  2. Season chicken thighs with the spice mixture.
  3. In a saucepan, melt 2 tbsp. (30 ml) butter.
  4. Brown chicken thighs on both sides, approximately 3 to 4 minutes per side. Set aside.
  5. In the same pan, heat 1 tbsp. (15 ml) butter and sauté garlic for 1 to 2 minutes. Add sweet potatoes and sauté, stirring, 3 to 4 minutes. Next add tomatoes, chicken broth, and red pepper flakes. Bring to a boil. Add cream and Parmesan and mix well. Simmer over medium heat for 2 to 3 minutes. Add chicken thighs and season with salt and pepper. Simmer for 15 to 20 minutes or until the chicken is fully cooked. 
  6. Enjoy on its own or over a bed of rice.
Chef's tip

Don’t forget some bread to soak up the sauce!

You can also use

Chicken drumsticks