Prep Time: 15 minutes | Cook Time: 35 minutes
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard
- 1/2 tsp paprika
- 1/2 tsp pepper
- 6 boneless, skinless chicken thighs
- 4 tbs olive oil, divided
- 1 onion, chopped
- 1 clove garlic, minced
- 1/8 tsp cayenne
- 3/4 cup white wine
- 3 cups chicken stock or broth
- 1 cup heavy cream
- 4 Yukon Gold potatoes, cut into 1/4 or 1/2 inch cubes
- 4 cups fresh spinach (A 6 oz bag should do)
Whisk together the flour, salt, garlic powder, dry mustard, paprika, and pepper. Add the chicken, then toss to coat. Remove to a plate, shaking off excess flour.
Heat a large skillet or Dutch oven over medium high with 3 tbs oil. Add chicken and cook 5 minutes on each side, or until cooked through. Transfer to a plate.
Add the remaining tbs oil, if needed. Stir in the onion and cook until translucent, about 3 to 4 minutes at that heat. Add garlic and cook another minute.
Pour in the white wine, scraping along the bottom to remove any browned bits. Let reduce by half, about 5 to 10 minutes. Add the potatoes, chicken broth, and cayenne, then bring to a boil. Cover and cook until the potatoes are fork tender, about 10 minutes.
Reduce heat to a simmer, then stir in the heavy cream. Let it warm through for about 5 minutes, then stir in the spinach. Return the chicken to the pan, gently tossing in the cream sauce.
Warm the chicken through for another 5 minutes or so, then serve.