Braised Chicken Thighs with Spinach

60 min · Serves 4

From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion

Steps written by Kubbord

What goes in

• 24 ozbone-in chicken thighs
• 4.9 mlvegetable oil
• 4.9 mlsalt
• 2½ mlblack pepper
• 1yellow onion
• 3garlic
• 4.9 mldried thyme
• 2½ mldried rosemary
• 1 cupwater
• 1 packfrozen spinach

How to cook it

1. Pat the 24 oz bone-in chicken thighs dry and season both sides evenly with 1 teaspoon salt and ½ teaspoon black pepper. Finely chop the 1 yellow onion and mince the 3 garlic cloves.
2. Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add the chicken thighs top side down and cook for about 8 minutes per side, until deeply browned, then transfer them to a plate.
3. Reduce the heat to medium and add the chopped yellow onion, minced garlic, 1 teaspoon dried thyme, and ½ teaspoon dried rosemary to the skillet. Cook for about 5 minutes, stirring occasionally, until the onion is soft and golden.
4. Return the chicken thighs to the skillet and pour in 1 cup water. Cover with a lid, reduce heat to medium-low, and simmer for about 20 minutes.
5. Uncover and add the 1 pack frozen spinach around the chicken. Cover again and cook for about 10 minutes longer, until the spinach is completely heated through and the thickest part of the chicken registers an internal temperature of at least 165°F (74°C).
6. Remove the skillet from the heat and serve the chicken thighs warm alongside the braised spinach.

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