Ingredients
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2 tbsp canola oil, divided
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2 lbs bone-in chicken thighs
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1 onion, chopped
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5 cloves garlic, minced
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1 tbsp flour
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3/4 cup low-sodium chicken broth
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1 (10 oz) pkg frozen chopped spinach, thawed and drained
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1 (14 oz) can quartered artichoke hearts, drained and rinsed
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1/4 cup chives and onion cream cheese spread, or regular cream cheese
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3 tbsp grated Parmesan
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1/4 cup thinly sliced green onions
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1 (18 oz) tube polenta cooked, to serve (optional)
Steps
1
In a 12-inch oven-safe skillet, heat 1 tbsp oil on medium-high. Season both sides of the chicken with salt and pepper. In batches, if necessary, add chicken to Dutch oven skin-side down and cook 4–5 min., until golden. Transfer to a plate.
2
To skillet, add remaining 1 tbsp oil and the onion. Cook 6–8 min. on medium-high, until onion is softened, stirring frequently. Add the garlic and flour. Cook 30 sec.–1 min., stirring constantly. Slowly pour in the broth, scraping up any browned bits with a wooden spoon.
3
To skillet, stir in the spinach and artichoke hearts. Bring mixture to a boil. Return chicken to skillet skin-side up, reduce heat to a simmer, and cover with lid. Simmer 25–30 min., until chicken is fully cooked. Remove from heat.
4
Add the cream cheese to skillet, stirring until it melts. Garnish with the Parmesan and green onions. Serve chicken and sauce over polenta, if desired.
