Prep time: 15 mins
Cook time: 30 mins
Yield: 2 to 3 serves
Ingredients:
- 3 pieces (200 gm) bone-in chicken thighs
- ¼ tsp salt
- freshly grated black pepper, to taste
- 2 tsp olive oil
- a small knob (about 2 Tbsp) butter
- 2 cloves garlic, minced
- 1 onion, diced
- 100 ml dry white wine
- ¾ cup salt-reduced chicken stock
- 125 gm cherry tomato, cut by halves
- 100 gm baby spinach
- 125 ml whipping cream
- ½ cup grated Parmesan cheese
- 1 tsp corn flour (corn starch)
- 1 Tbsp water
- 2 to 3 sprigs parsley, finely chopped
- Rinse the chicken thighs. Wipe dry with kitchen papers. Season with salt and pepper on both sides.
- In a fry pan, heat olive oil and butter over medium high heat. Pan-fry the chicken thighs, skin side first, until golden brown. Turn to the other side. You don’t need to cook through the chicken thighs at this stage. Set aside.
- Discard the excess oil in the pan, leaving about 1 tablespoon of oil in pan. Saute garlic. Add onion and cook until softened. Pour in white wine. Cook until reduced by half. Pour in chicken stock. Toss in the chicken thighs. Cook until the stock is reduced by half. Stir in cherry tomatoes, half of the baby spinach, cream and cheese. Combine cornflour (corn starch) well. Pour the mixture in a steady stream and stir the stock at the same time. Test the taste. Season with salt if needed. Add the remaining spinach. Sprinkle parsley for garnish. Serve hot. This dish goes well with spaghetti or salad. Enjoy!
- While cooking chicken thighs in stock, it’s better to spoon the hot stock over the chicken occasionally so that the meat will keep moist. Or you may like to cook with cover.
- You may use any favourite vegetables instead. Cherry tomato is highly recommended as its natural sweetness goes perfectly with the sauce taking the whole dish up a level.
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