4 Chicken thighs (preferably with bone)
Half cup grated Parmesan cheese
2 tbs butter
A few sprigs of fresh thyme or 1 tsp dry
1 cup of chicken stock
3 garlic cloves
4 cups baby spinach
Salt & pepper
1 tbs smoked paprika
1 cup heavy (full) cream
Preheat your oven to 400°F – 200°C.
Place your chicken thighs in a mixing bowl.
Add salt, pepper and paprika and mix using your hands thoroughly (wash hands well before and after).
Add butter to an oven proof dish and melt on moderate heat.
Place chicken pieces skin side down into the hot butter and fry until skin is golden brown.
Add the thyme.
Then turn over and brown other side. Approx 3 to 4 minutes per side.
Set chicken aside in a bowl to catch juices.
Add the crushed garlic to the same oven dish with heat on low and mix in well.
Add the chicken stock
Add the squeeze of one lemon.
Add the cream.
Add the grated Parmesan cheese.
Add all the spinach, mix well.
Return the chicken skin side up including all the juices by placing them on top of spinach.
Once the sauce simmers, place the dish in a 400°F – 200°C for 25 minutes.
Remove from oven, leave to rest 10 minutes before serving. Place chicken pieces on top of spinach with sauce around it.