Day 6: Chicken Thighs in Garlic and Shallots with Wilted Spinach
Today’s chicken dish is actually a hybrid of cooking methods. The chicken is liberally salt and peppered, browned in a pan, and then finished in the oven with the shallots and garlic. I also added sage, parsley, and thyme for additional flavor. It’s all cooked in a small bit of garlic olive oil along with the oil used to brown the chicken, resulting in a garlic-herb oil that can be utilized for garlic bread or other purposes. The garlic and shallot cloves come out soft as butter. Use them to make mashed potatoes or just spread them on bread with butter and a little of the oil. Myself I just eat them as is during the meal and drink wine to fight the smell.
The spinach is just wilted in a pan, then tossed with olive oil, red wine vinegar, salt, and pepper.
