Sundried Tomato Chicken Thighs - Winter's Hill Estate
This dish is rich and warming during the cold winter months.
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Ingredients
- 1 cast iron skillet
- 1 1/2 pounds boneless chicken thighs (about 5 or 6 thighs)
- Kosher salt
- freshly ground black pepper
- 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
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