Simple One Pan Chicken Dinner
-4 chicken thighs, bone-in skin-on (can sub for chicken breasts)
-1 can of chickpeas
-2 Tbsp sun-dried tomato puree
-1/2 cup of chicken stock (can sub for water if need be)
-3 big handfuls of spinach
-salt & pepper
-Take out chicken 30 mins prior to cooking to allow it to come to room temperature. Season with salt & pepper.
-Place a stainless steel pan on med heat and put the chicken things in skin side down (no oil needed in pan)
-DO NOT TOUCH the chicken for at least 8-10 minutes. Allow the skin to go crispy and golden brown.
-Flip the chicken and pour in 1 can of chickpeas. Next, stir in your sundried tomato puree and finish by pouring in chicken stock or water. Allow the chick to finish cooking and your stock/tomato to reduce into a pan sauce (about 5-8 minutes)
-Place spinach on top of the chicken and stir gently to allow it to wilt down into a sauce