We just got back from a long anniversary weekend in Amish country (Lancaster, PA). So much fun, SO MUCH FOOD. Including what we brought back: veggies, whole roasts, cheeses, butter, the works.
Returning today, John and I were feeling decidedly fat so I decided to make a healthy dinner, taking advantage of a bunch of the spinach we brought home. I played this by ear and it turned out quite well. Most recipes I’ve seen for chicken florentine bread it pretty heavily – this was a lighter take.
4 chicken thighs
1 big bag spinach, chopped
about a cup or two chicken broth
splash white vermouth
1 tbsp dijon mustard (or so)
juice of half a lemon
1 tsp olive oil plus cooking spray
about 1 tbsp flour
dried thyme (to taste)
salt and pepper
3 garlic cloves, chopped
Heat oil in pan. Pound chicken thighs thin – throw in a bag with flour, salt and pepper and mix around.
Sear chicken about 5 minutes per side (add garlic in last 30 seconds). Add vermouth and deglaze pan.
Add chicken broth, mustard, thyme and lemon juice. Taste and adjust seasoning if needed. Add spinach and cover.
Simmer about 10 minutes, stirring around spinach to make sure it wilts. Serve (we had this over couscous).