Name: Chicken Florentine
Prep time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp. extra-virgin olive oil; 3 tbsp. butter, divided; 1 lb. bone-in skin-on chicken thighs; kosher salt; Freshly ground black pepper; 4 cloves garlic, minced; 1 pt. grape tomatoes, halved; 10 oz. baby spinach; 1/3 c. heavy cream; 1/3 c. dry white wine; 1/4 c. freshly grated Parmesan

Step 1In a large skillet over medium-high heat, heat oil and 1 tablespoon butter. Add chicken thighs skin-side down and season with salt and pepper. Cook until crispy and golden and no longer pink, 10 minutes per side. Transfer to a plate to let rest.

Step 2Add remaining 2 tablespoons butter and garlic and let cook until fragrant and soft, 2 minutes. Add tomatoes and season with salt and pepper. Simmer until soft, 5 minutes, then add handfuls of baby spinach, stirring until slightly wilted, 2 minutes.

Step 3Pour over heavy cream and white wine and let simmer until thickened, 4 to 5 minutes. Stir in Parmesan.

Step 4Return chicken to skillet and simmer until heated through.

Step 5Serve chicken topped with spinach-tomato mixture and sauce.