I combined some ideas from several recipes, and a delicious supper resulted tonight!!
Disclaimer: I don’t measure anything, so the amounts are approximate. Please adjust them according to your personal tastes.
5-6 chicken thighs
salt & pepper
2 Tbsp olive oil
3 cloves of garlic, smashed & minced
2 green onions, chopped
fresh, canned, or frozen spinach
8 slices bacon, cooked separately
2 Tbsp lemon juice
1 cup white wine (or chicken broth)
1 cup heavy cream
Pat the chicken thighs dry and sprinkle generously with salt & pepper, including under the skin, as possible. Brown and cook the thighs, skin side down, with lid on, about 7 minutes, in the olive oil in a large skillet on medium-high heat. Check them occasionally, but do not turn them.
Remove the thighs to a plate. Cook the garlic and onions in the pan liquids about 1 minute. Then add already cooked & chopped bacon, spinach, lemon juice, & white wine and scrape (deglaze) the pan. Return the chicken to the pan, skin side up, cover and simmer about 20 minutes until the chicken is done.
Remove the chicken to a plate. Add the heavy cream to the skillet and reduce and thicken slightly by simmering.
Serve sauce with spinach over angel hair pasta. Place chicken thigh on top and spoon creamy sauce over all.
Serve with garlic bread.