Nashville/Nutrition/Recipes/Uncategorized - Oct 04, 2018

Spinach and Artichoke Chicken Thighs

' happy Thursday! I am always looking for healthier twists on some of my favorites, and this week that came together in the form of spinach and artichoke chicken thighs! I’ll jump right to the chase and share the recipe! 4 bone in skin on chicken thighs 1 white onion chopped 1 bag frozen artichokes 1 bag spinach 2 tbsp butter 1/2 can coconut milk 1/4 c White wine garlic, salt, black pepper, cayenne pepper to taste Start by sautéing onions 1n 1/4 of the butter, once they start to yellow, add chicken thighs. Cook for about 15 minutes, and then flip thighs for about 5 to brown the skin and crisp it up a bit! Then add in artichokes and spinach. Sauté for another 2 min before adding coconut milk and spices. Let simmer for about 5-8 minutes and then add in wine. Simmer for another 5-8 minutes and then you are done! Serve over rice   y’all this was even better as leftovers for lunch just now- flavors are perfect and the spinach/artichoke combo pairs perfectly with the richness of the chicken thighs and coconut milk! Let me know once you try it! xxoo