Chicken thighs with cheesy artichoke and tomato sauce
Hauts de cuisse de poulet & sauce au fromage, aux artichauts et aux tomates Photo credit: Virginie Gosselin
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Cooking tools:
- Nonstick skillet
- Stove
- Oven
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Can opener
Ingredients
- 2 tablespoons of vegetable oil
- 600g of chicken thighs
- 2 garlic cloves, chopped
- 1 cup of chicken broth
- 250g of cream cheese, diced
- 1/2 cup of grated parmesan
- 1 tablespoon of old-fashioned mustard
- 354ml of artichokes, sliced in half
- 1 3/4 cup of cherry tomatoes
- Salt & pepper, as preferred
- 4 cups of baby spinach
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