We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

BRAISED CHICKEN THIGHS WITH SPINACH

Hauts de cuisse aux epinards

In collaboration with
Nancy Bordeleau, Cinq Fourchettes

Thighs Casseroles and gratins Skillet Internationally inspired
2-4 Portions
10 min Prepping
35 min Cooking
Recipe Easy

Ingredients

On sale
  • 1 tbsp. (15 ml) Italian seasoning
  • 1 tsp. (5 ml) paprika
  • 3 tbsp. (45 ml) butter
  • 4 cups (1 L) sweet potato, cubed
  • 3 large cloves garlic, minced
  • 2 cups (500 ml) mixed small tomatoes (cherry, grape, etc.), halved
  • 1 cup (250 ml) spinach, chopped
  • 1 tsp. (5 ml) red pepper flakes
  • 1 cup (250 ml) chicken broth
  • 1 cup (250 ml) 15% cream
  • 1 cup (250 ml) grated Parmesan
  • Salt and pepper

Directions

Click the steps to erase them.

  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.