Recipe Library

Italian Baked Chicken Thighs

Serves 4

384 Calories,

11.8 Carbs

27.5 Fat

23.2 Protein

2 lbs Bone in, Skin on Chicken Thighs

4 Medium Shallots, diced

2 Large or 4 Smaller Garlic, diced

1 TBSP Olive Oil

1 lb Asparagus, ends removed

5 Sprigs of Thyme

2/3 cup Dry White Wine

1 TBSP Dijon Mustard

1 Cup Cherry Tomatoes, halved

¾ Cup Mixed Olives, pitted

Salt and Pepper to taste

4 cup Fresh Baby Spinach

Directions

Preheat oven to 375 degrees

In a cast iron pan or heavy pot, heat olive oil over medium heat. Rinse and pat chicken thighs dry.

Sprinkle generously with salt and pepper and lay skin down in hot oil. Sear for 6-8 minutes.

Flip chicken and cook another 5 minutes, then remove from pan, set aside.

Add shallots to the pan and cook until brown, 3-5 minutes. Then add garlic and cook an additional 1 minute, until fragrant.

Add wine and scrape the bottom of the pan. Whisk in the Dijon mustard, then lay sprigs of thyme in the broth.

Bring to simmer for 2-3 minutes. Add olives and tomatoes, lay asparagus

over the mixture.

Set chicken on top, with the skin side up. Bake 30-35 minutes, until the internal temperature of the chicken is 160 degrees.

Serve over fresh spinach, thin spaghetti pasta, spaghetti squash, roasted potatoes, or zoodles!