Sundried Tomato Chicken Thighs - Winter's Hill Estate

Ingredients

• 1 cast iron skillet
• 1 1/2 pounds boneless chicken thighs (about 5 or 6 thighs)
• Kosher salt and freshly ground black pepper, to taste
• 5 1/2 tablespoons all purpose flour, divided
• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, diced
• 1 cup chicken stock
• 1/2 cup half and half
• 1/2 cup sun dried tomatoes halves
• 2 cups baby spinach
• 3 tablespoons freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped rosemary