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SPINACH-STUFFED CHICKEN THIGHS

MAKES 6 SERVINGS

5 ounces baby spinach

2 pounds skin-on, bone-in chicken thighs (8 thighs)

2 tablespoons crushed ice

1/3 cup low-fat sour cream

Kosher salt

1/2 teaspoon fennel seeds, crushed

1 teaspoon grated lemon zest

1/8 teaspoon freshly grated nutmeg

Ground black pepper

1 tablespoon extra-virgin olive oil.

In a large skillet over medium heat, wilt the spinach until completely reduced. Let cool until easily handled, then squeeze any moisture from the spinach. Finely chop the spinach. You should have about 1/3 cup. Set aside.

Using a paring knife, remove the skin and bone from 2 of the chicken thighs. Place the thigh meat in a food processor and pulse until finely chopped. Add the ice and process until absorbed. Add the sour cream and pulse again until well mixed. Add the spinach, 1/2 teaspoon of salt, fennel seeds, lemon zest, nutmeg and 1/8 teaspoon of black pepper. Pulse, scraping down the sides, until well mixed. Set aside.

Arrange the remaining thighs on a cutting board, skin side up. Carefully pull back the skin, leaving it attached on one end. Divide the ground chicken and spinach mixture evenly between the 6 thighs, spreading it evenly over the meat. Stretch the skin back over the filling on each thigh. Arrange the stuffed thighs on a plate, cover with plastic wrap and chill for at least 1 hour and up to overnight.

When ready to cook, heat the oven to 400 degrees.

In a large oven-safe skillet over medium-high, heat the oil. Season the chicken skin lightly with salt and pepper, then add the chicken to the skillet, skin side down. Cook until the skin is golden brown, then use tongs to turn the thighs skin side up. Place the skillet in the oven and roast for 25 minutes, or until the thighs reach 160 degrees.

Remove the skillet from the oven and cover with foil. Let rest for 5 minutes before transferring each thigh to a serving plate. Spoon any juices from the skillet over the thighs just before serving.

Sara Moulton, AP



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