Mushroom Chicken Skillet with Spinach

Prep Time: 25 mins | Cook Time: 25 mins | Course: Dinner | Serves: 6

Braised mushrooms and chicken thighs in a garlic and creamy wine sauce studded with spinach. Inspired by Tricia at Saving Room for Dessert https://www.savingdessert.com/skillet-chicken-and-mushroom-wine-sauce/ 

2 Tbsp olive oil

1 onion, diced

6 chicken thighs, dried in paper towels

Salt and pepper, to taste

1 tsp oregano

8 oz cremini mushrooms, sliced

8 oz button mushrooms, sliced

2 portobellos mushrooms, diced

4 Tbsp butter

½ cup white wine

12 garlic cloves, minced

2 Tbsp glace de veau, optional

2 cups chicken broth

1 tsp Dijon mustard

10 oz baby spinach

¼ cup shredded fontina cheese

3 green onions, chopped

In a large skillet, stir the onion with the olive oil and cook for 4 minutes. Add the chicken, salting and peppering both sides. Cook each side for about 4 minutes. Remove chicken to a plate and keep warm. Stir in the oregano, mushrooms, and butter. Cook until mushrooms are softened and tender, about 4 minutes. Pour in white wine and let the mushrooms absorb it, add garlic, glace (if using), chicken broth, and dijon. Allow to simmer for about 5 minutes. Add the chicken back into the skillet and stir in the spinach allowing it to wilt. Sprinkle with fontina and green onions just before serving.