www.monthlymealplanner.com
Chicken with Creamy Spinach and Shallots
by Rebecca Smith
serves: 4
  Fried chicken with spinach side
Ingredients:
  2 tbsp   olive oil
  8   small chicken thighs (2 lbs)
    kosher salt
    black pepper
  4   shallots
  1/4 cup   dry white wine
  1/4 cup   sour cream
  8 cups   bunches spinach, thick stems removed
Directions:
  1.Heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
2.Cook chicken until browned and cooked through, 8 to 10 minutes per side. Transfer to individual plates.
3.Spoon off and discard all but 1 tablespoon of the fat and return the skillet to medium heat. Add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.
4.Stir in the wine and sour cream. Add the spinach and ¼ teaspoon each salt and pepper.
5.Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.