Cajun French: l’ail (l’a-ee) – garlic
Cajunville Chicken and Spinach is an easy recipe for dinner. What makes this recipe interesting is the crisping of the chicken skin. This may be a simple dish which has deep flavors. Garlic bread goes great with the flavors.
Mais C’est Bon!
Enjoy!!
Ingredients:
2 8 oz chicken thighs, skin on/bone in
Cajunville seasoning
Salt & pepper
1 Tbl butter
3 cloves garlic, chopped
5 oz spinach
2 Tbl white wine
Garlic bread (optional)
Equipment:
Mise en Place bowls
Sharp knife for chopping
Sharp small paring knife
Cutting board
Measuring spoons
2” deep cast iron skillet with lid or other heavy skillet with lid
Plate for chicken
Tongs
Cooking spoon
Serving plates and utensils
Mise en Place:
Pat chicken dry
Place chicken on rack over a tray, skin side up, do not cover
Place in refrigerator overnight or at least 3 hrs to dry
3 cloves whole peeled garlic
2 Tbl white wine
5 oz baby spinach
1 Tbl butter
Prepare garlic bread, optional
Cajunville seasoning
Directions:
Place chicken on rack, skin side up
Pat dry if needed
Place in refrigerator overnight or at least 3 hrs to dry
Sprinkle skin with a little Cajunville seasoning
Place chicken skin side down in cold cast iron skillet, 2” deep
Cut chicken along bone
Season each chicken thigh with 1 tsp Cajunville seasoning on underside
Turn stove on high and cook 5 min uncovered
Turn heat to medium low to low (depending on stove & skillet)
Cook 20-25 min with lid cracked
Remove chicken and place skin side up on plate
Turn heat to medium high
Add 1 Tbl butter to skillet
Add garlic, cook for 1 minute
Add wine and bring back to temperature
Add spinach
Season with pepper & salt
Toss spinach until wilted
Place spinach on plate with chicken thigh, skin side up, on top of spinach
Serve with garlic bread
