After a short period of travel and a break from cooking, we’ve been a bit lax in home cooking.
Last night’s dinner was inspired by a video posted on Jacques Pepin’s Instagram, his regular “Budget Tuesday” offering. I am frequently in awe of Chef’s ability to instruct those of us who are not professionals in the kitchen AND show how delicious meals can be produced in a home kitchen. This meal, Chicken Thighs over Steamed Spinach, was everything a good home meal should be: simple, quick (30 mins start to finish), and most of all, tasty.
I personally love how Chef is able to insert technique into every recipe. Not only his Jacques Pepin a master chef, he is a relatable teacher.
I follow Jacques Pepin through his @JacquesPepinFoundation Instagram and you can too.
Ingredients in this dish:
- 2 bone-in chicken thighs (skin attached) – that’s where the fat for the saute comes from)
- fresh spinach (if I had to guess, I think I used about 4 cups, washed)
- 2 garlic cloves
- Salt and Pepper to season
That’s it. How easy is this dish? Watch this quick video from Instagram (might also be available on other social media and the JPFoundation website) but basically it comes down to this:
- Prepare the thighs by cutting loosening the meat (cut close to the bone on both sides). Salt & pepper the meat.
- Brown the thighs 2-3 min, skin-side down, in a nonstick skillet (pick on that has a lid). Cover and cook over low heat for 20 minutes; do not turn the thighs over – keep the skin-side down.
- After 20 minutes (I admit to using my food thermometer), check for doneness and remove the thighs.
- Saute the 2 cloves of garlic in the drippings, add the fresh spinach and a tablespoon of water until the spinach wilts and serve.