Ingredients:

  • 1 kg bone-in, skin-on chicken thighs
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 1 tbsp neutral oil
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup low-sodium chicken stock
  • 0.75 cup freshly grated Parmesan cheese
  • 1 tsp Dijon mustard
  • 2 cups fresh baby spinach
  • 1 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Pat the chicken thighs bone dry with paper towels. Note: Moisture is the enemy of crispiness; any water left on the skin will turn into steam.
  2. Rub the smoked paprika, dried oregano, kosher salt, and coarse black pepper evenly over the skin and underside. Let the meat sit for 5 minutes until the spices adhere to the surface.
  3. Place the thighs skin side down in a large heavy bottomed skillet over medium heat, starting in a room temperature pan. Render for 8–10 minutes until the skin sounds like parchment paper when scraped.
  4. Flip the chicken and cook for another 5 minutes until the underside is lightly browned. Remove the chicken from the skillet and set it aside on a plate, keeping that liquid gold (rendered fat) in the pan.
  5. Add the minced garlic to the skillet and sauté for 1 minute until the kitchen smells incredible and the garlic is pale gold.
  6. Deglaze the pan with the chicken stock, scraping the bottom with a wooden spoon until all the brown bits are dissolved into the liquid.
  7. Reduce heat to medium low and whisk in the heavy cream, Dijon mustard, and freshly grated Parmesan cheese. Simmer for 2-3 minutes until the sauce thickens enough to coat a spoon.
  8. Fold in the fresh baby spinach and stir until the leaves are vibrant green and wilted.
  9. Return the chicken thighs to the pan, skin side up. Simmer for an additional 2-3 minutes until the internal temperature hits 165°F.
  10. Garnish with fresh parsley and serve immediately with lemon wedges until the bright citrus aroma fills the air.