Chicken with creamy spinach and shallots

Day three into the week brought a simple chicken dinner with creamy spinach and shallots. Personally, I love sauteed spinach but have endeared it even more to myself by adding shallots and a creamy sour cream and white wine sauce. This rich and sophisticated take on sauteed spinach will be my go to green for chicken, pork, steak and lamb from now on!

The simple ingredient list included:

2 tablespoons of olive oil
6 small chicken thighs
Kosher salt and black pepper
4 shallots, thinly sliced
1/4 cup dry white wine
1/4 cup sour cream
2 bunches spinach, thick stems removed

In a large skillet, heat the oil over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through , 8 to 10 minutes per side.  Transfer to plates.

Spoon off and discard all but 1 tablespoon of the fat and return the skillet to medium heat.  Add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.

Stir in the wine and sour cream. Add the spinach and 1/4 teaspoon of salt and pepper. Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minuts.  Serve with the chicken and enjoy!!