Makes: 4 Servings

Braised Chicken Thighs with Spinach

Chicken thighs are cooked until golden brown then simmered in a rich onion, garlic, thyme, and rosemary sauce with tender spinach.   

Prep time: 10 minutes

Cook time: 70 minutes

Ingredients

  • 4 6-ounce bone in chicken thighs (skin removed)
  • 1 teaspoon vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 small yellow onion (peeled and chopped), about 1/4 cup
  • 3 cloves garlic (peeled and minced), about 3 teaspoons
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 cup water
  • 1 package 10-ounce frozen spinach (or 1 bunch fresh spinach, about 1 cup)
Serving Size: 1/2 cup
 
NutrientsAmount
Calories185
Total Fat8 g
Saturated Fat2 g
Cholesterol112 mg
Sodium423 mg
Total Carbohydrate5 g
Dietary Fiber2 g
Total Sugars1 g
Added Sugars included0 g
Protein22 g

Directions

  1. Heat skillet over medium-high heat. Add 1 teaspoon oil. Add chicken, top side down. Cook about 8 minutes on each side, or until deeply browned.
  2. Remove the chicken to a dinner plate and set aside.
  3. Reheat skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook about 5 minutes, until the onion is soft and golden. Return the chicken to the pan.
  4. Add the water, and cover. Continue cooking for about 30 minutes.
  5. Add frozen spinach and cook for about 10 minutes. Or, add the fresh spinach and cook about 2 minutes, until it wilts.  

Recipe Source: MyPlate.gov

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Braised Chicken Thighs with Spinach
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This material was funded by U.S. Department of Agriculture’s (USDA) Supplemental Nutrition Assistance Program (SNAP). In accordance with Federal civil rights law and USDA civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, religious creed, disability, age, political beliefs, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

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