Name: Jacques Pépin's Pan-Seared Chicken Thighs with Wilted Spinach
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 bone-in, skin-on chicken thighs (about 700g or 1.5 lbs total), trimmed of excess fat; 1 teaspoon (6g) Diamond Crystal kosher salt (or 1/2 teaspoon fine sea salt), plus more to taste; 1/2 teaspoon (2.5g) freshly ground black pepper, plus more to taste; 1 tablespoon (15ml) extra-virgin olive oil (optional, if chicken fat is insufficient); 4 cloves garlic, minced (about 1 tablespoon); 450g (1 lb) fresh spinach, thoroughly rinsed and tough stems removed; 1/2 cup (120ml) low-sodium chicken broth; 1 teaspoon (5g) Dijon mustard (optional, for sauce); 2 tablespoons (28g) cold unsalted butter, cut into 2 pieces; 2 tablespoons (6g) fresh parsley, chopped, for garnish

Magic Sous

Jacques Pépin's Pan-Seared Chicken Thighs with Wilted Spinach — Magic Sous