Spinach and Artichoke Chicken Thighs | CarnalDish

Ingredients

• 6-8 large chicken thighs, trimmed of excess fat and skin
• Flaky kosher salt, to taste
• Black pepper, to taste
• herbs de provence, to taste
• onion powder, to taste
• garlic powder, to taste
• crushed red pepper flakes, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 6 to 8 cloves garlic, thinly sliced
• 2 tablespoons poblano peppers, thinly sliced (optional)
• 2 teaspoons fresh thyme
• 1/2 teaspoon fresh rosemary
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 scallion, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1 cup heavy cream
• 1 cup chicken stock
• 8 ounces of cream cheese
• 9 ounces of fresh spinach
• 1 14-ounce can quartered artichokes (SEE NOTE)
• Zest from one lemon, plus juice from half a lemon
• 1/8 teaspoon freshly grated nutmeg (SEE NOTE)
• 1 cup pecorino or parmesan cheese, finely grated