Crispy Skin Chicken Thighs with Spinach Cream Pasta

Crispy Skin Chicken Thighs with Spinach Cream Pasta

Ingredient List (Serves 4):

4 chicken thighs

3-5 shallots, thinly sliced

olive oil

8 oz sour cream

1 lb spaghetti

7 oz spinach

Splash of chicken stock

Preheat Oven to 350

Step 1: Crispy Skin Chicken Thighs

Liberally coat skin-on chicken thighs (one per person) with salt and pepper. Place skin-side down in a hot pan with 2 tbsp olive oil until skin is golden and crispy. If the oil was hot when you put the chicken in, and the skin is crispy, it should come away easily - use a spatula to help if needed. 

When skin is crispy, flip and cook for 3 minutes. Remove from the pan to a baking tray, and place into a 350 degree oven until internal temperature reaches 165 degrees - about 20 minutes. 

Step 2: Spaghetti

While chicken is cooking, bring a pot of salted water to a boil. Boil 1/4 lb spaghetti per person according to package directions to al dente. 

Step 3: Spaghetti Sauce

Slice shallots thinly. Saute shallots (and optional 1-2 cloves minced garlic) in remaining oil and chicken fat until soft. If a fond has formed on the bottom of the pan, deglaze with a small amount of chicken stock, and add spinach to wilt (usually 1-2 batches will do it). 

When spinach is wilted, add 8 oz sour cream and stir to combine. Drain pasta and toss with spinach and shallot cream. 

Step 4: Plate

To plate, twirl a nest spinach sour cream pasta. Lay the crispy skin atop the nest.