Chicken Thighs with Tomatoes and Spinach

Chicken Thighs with Tomatoes and Spinach

  • Prep: 10 min
  • Cook Time: 30 min
  • Total: 40 min
  • Serving: 4 Servings

Tender and juicy chicken thighs are bathed in a sweet and savory stewed tomato sauce with baby spinach.


  • 2 pounds chicken thighs, with skin and bone
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup dry white wine
  • 2 14- to 15-ounce cans stewed tomatoes
  • 5 ounces baby spinach


  1. Rinse off the chicken and pat dry with paper towels, then sprinkle with salt and pepper.
  2. Place the oil in a large skillet over medium-high heat. Once it begins to shimmer, add the chicken and cook, skin side down, for 6 minutes. Remove the chicken from the pan and transfer to a plate.
  3. Deglaze the pan with the wine, scraping the bottom of the pan for 1 minute, then add the tomatoes and bring the mixture to a boil.
  4. Transfer the chicken back to the pan and cook the mixture, covered, for 20 minutes.
  5. Remove the chicken from the pan and place on plates. Add the spinach to the tomatoes, stir to combine, and then spoon the tomato mixture over the chicken. Serve immediately.

Filed Under:



Comments on "Chicken Thighs with Tomatoes and Spinach"