Paprika Style Lemon Garlic Chicken Thighs

A fabulous dish I am actually doing today for Tom for when he gets home from his trip.

Chicken thighs are without a doubt the easiest most affordable meat to use when you want an easy to assemble delicious dinner that will not dry out.

With this recipe you can eliminate anything you do not want to use or do not have on hand and it will still come out great.

Ingredients:

4-6 skin on chicken thighs. (skinless is just fine too)

1 large onion

1 lemon - zest - juice and lemon wedges

1 garlic clove - minced

1 cup chicken bone broth or low sodium stock or broth

1/2 cup heavy cream (optional if you do not want to use)

1/4 cup grated Parmesan cheese

dash or more - white wine or white champagne vinegar

1 cup baby spinach or fresh chopped parsley with stems

salt & pepper

1 1/2 TBLS paprika

2 TBL butter

3 sprigs of fresh thyme or a 1 teaspoon of dried Italian herbs

Preheat over 325 degrees

Prepare the chicken by placing into a bowl or shallow dish and season generously with kosher or sea salt, fresh cracked black pepper and paprika. Allow the meat to rest for 15 minutes while you gather your other ingredients.

In a large Dutch oven, iron casserole skillet or heavy bottom baking dish - heat the butter on medium heat until fully melted.

Add the chicken skin side down and sauté for approx 4 minutes. Turn the chicken over and cook on the other side for 3 minutes. Remove the chicken from the pan and set aside.

Drain all the fat out of the pan and add a tiny bit of olive oil or butter - then the onions.

Sauté for 5-6 minutes until a nice color begins to form then add the garlic.

Stir well.

Add next a little white wine or vinegar to deglaze the pan. Add the chicken stock next along with the lemon zest, juice of the lemon and the wedges - which I love to do but you do not have too. Finish with the heavy cream if using.

Allow the liquid to come to a simmer then add a touch more salt and black pepper. Stir and as the liquid simmers add the spinach or chopped parsley and the grated Parmesan.

Stir well then add all the chicken back into the pan with their reserved juices. Finish with either adding fresh thyme sprigs (remove before serving) or dried italian herbs

Cover the pan and place into the oven for 45-50 minutes.

This is a fantastic recipe to serve with rice or mashed sweet potatoes.

ENJOY!