1tablespoongarlic, minced, 2-3 cloves depending on size
1cupcherry tomatoes
salt, to taste
cracked black pepper, to taste
1cupchicken bone broth, or chicken broth
¼cupsun-dried tomatoes, roughly chopped
2-3ouncesbaby spinach, heaping handful
½cupheavy cream, or half and half
¼cupparmesan cheese, grated
Equipment
1 saute pan non-stick or stainless steel
Instructions
Pat the chicken thighs dry with a paper towel and season them with salt and black pepper.
Heat a skillet over medium high heat. Add the olive oil. Once the oil is hot but not smoking, add the chicken thighs smooth side down. Reduce the heat to medium and cook for 5-6 minutes, once they easily release from the pan you can flip them. DO NOT move the thighs around in the pan, they will not sear properly. Cook for another 5-6 minutes on the other side. Remove the thighs from the pan and place them on a plate.
In the same pan, add the butter, diced onion and minced garlic. Sauté for 2-3 minutes or until fragrant.Add the cherry tomatoes and season everything with salt and cracked black pepper. Once the tomatoes begin to blister, deglaze the pan with the chicken bone broth. Be sure to scrape up any bits from the bottom of the pan. Stir well.
Let the sauce reduce by ¼, then add the roughly chopped sun-dried tomatoes and baby spinach. Sauté until the spinach begins to wilt. Next, add the heavy cream and grated parmesan cheese. Stir well. Once combined, nestle the chicken thighs and juices back into the pan. Simmer until the chicken is warmed through. Serve hot and enjoy.