Braised Chicken Thighs
The crispy skin is 80% of our motivation to eat chicken in the first place and is the secret to any great chicken dish.
Once the chicken skin is nice and crispy, remove it from the pan and set aside.
Place chopped mushrooms in the bottom of the pan with a nice large pat of butter.
The moisture from the mushrooms and the butter will help to “deglaze” the pan, loosening all the little chicken bits stuck to the bottom.
Reduce balsamic by half.
Once the balsamic vinegar has reduced by half, add in the blanched garlic. Now, you might think that this is garlic overload, but its not.
Stir the mushrooms, garlic and balsamic together until all the ingredients get a chance to know each other.
Add in enough chicken stock to cover the thighs by 3/4's of the way up, leaving only the skin exposed.
When your sauce has reduced down to the proper consistency, add in a couple handfuls of fresh spinach and stir until it wilts.
If your chicken has cooled off too much, add them back into the pan briefly to bring them back up to temperature.
Spoon the spinach, mushroom and garlic sauce over the chicken.