4 chicken thighs
3 tsps smoked paprika
salt to taste
3 cloves garlic
black pepper to taste
2 tbls butter
250ml thick cream
½ cup Parmigiana
200g baby spinach
dry/fresh thyme
½ cup chicken broth
juice of one lemon and zest


Rub paprika, salt and pepper into the chicken. Fry in butter until golden brown. Remove from the pan and place in an ovenproof dish with a lid. Add garlic, chicken broth, parmigiana and cream to the pan. Warm up and add the lemon juice, lemon rind and thyme. Bring to a slight boil. Pour over the chicken and bake on 180° C until the chicken is cooked. Turn the heat up slightly and leave the lid off to reduce the liquid a little. Add the spinach and bake for a few more minutes.

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