a quick and easy, super flavorful weeknight supper.
- 3–4 pounds bone-in, skin-on chicken thighs
- black pepper
- 2 teaspoons extra virgin olive oil
- 5 anchovies
- 2 cloves garlic, minced
- 2 tablespoons capers, drained, rinsed, and minced
- 1/2 cup dry white wine or chicken broth
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- 5–6 ounces baby spinach -1 standard sized clamshell – see note
- Preheat the oven to 425°F.
- Season the chicken thighs on both sides with salt and pepper, and set aside on a plate while you gather the rest of your ingredients.
- Heat a large oven-safe skillet over medium-high heat. Once hot, add the oil and then the chicken – make sure it’s patted dry- skin side down. Allow the chicken skin to get lightly browned, you’re just giving it a head start here so don’t worry about it getting quite golden. This will take about 6-8 minutes. Return to the plate.
- Into the pan, drop in the anchovies, garlic, and capers. Stir until the anchovies melt into the oil and the garlic is golden and fragrant, about 2 minutes.
- Pour in the wine and allow to cook for about a minute, before stirring in the mustard and lemon juice.
- Return the chicken to the pan, skin side up, and brush with the sauce.
- Place in the oven and roast for 25-30 minutes, or until it’s cooked through to 165°F, basting again about half way through.
- Remove from the oven and transfer the chicken to a plate. Place the skillet back on the burner over high heat and add the spinach. Cook until the spinach is wilted and the sauce is reduced a bit, about 3 minutes.
- Return the chicken to the skillet and serve.
There is enough sauce to cook more spinach or other greens if you want to bulk up that part of the meal.
Keywords: one skillet chicken spinach