Ingredients:

  • 1.5 lbs chicken thighs, boneless/skinless, cut into 1-inch pieces
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 lb cremini or shiitake mushrooms, sliced 3mm thick
  • 2 tbsp extra virgin olive oil
  • 1 tbsp grass-fed butter
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, smashed and minced
  • 2 tsp fresh thyme leaves
  • 3 tbsp all-purpose flour
  • 5 cups low-sodium chicken bone broth
  • 0.5 cup dry white wine
  • 0.5 cup light cream
  • 1 cup fresh spinach

Instructions:

  1. Prep the protein. Season the 1.5 lbs chicken thighs with 1 tsp sea salt and 0.5 tsp cracked black pepper.
  2. Sear the chicken. Heat 1 tbsp olive oil in your pot over medium high heat. Brown the chicken pieces for about 5 minutes until golden and crackling. Remove and set aside.
  3. Caramelize the mushrooms. Add the remaining 1 tbsp olive oil and 1 lb sliced mushrooms. Cook for 8 minutes without stirring too often until deeply browned and shrunk by half.
  4. Sauté aromatics. Toss in the diced yellow onion and 1 tbsp grass fed butter. Cook for 4 minutes until the onion is translucent and soft.
  5. Add flavor anchors. Stir in the 3 cloves minced garlic and 2 tsp fresh thyme. Cook for 60 seconds until the aroma hits your nose.
  6. Create the roux. Sprinkle the 3 tbsp all purpose flour over the vegetables. Stir constantly for 2 minutes until the flour smells slightly nutty.
  7. Deglaze the pan. Pour in the 0.5 cup dry white wine. Scrape the bottom of the pot with a wooden spoon until all the brown bits are dissolved.
  8. Simmer the base. Slowly whisk in the 5 cups chicken bone broth. Add the chicken back in. Simmer for 20 minutes until the liquid has thickened slightly.
  9. Finish with silk. Stir in the 0.5 cup light cream and 1 cup fresh spinach. Cook for 2 minutes until the spinach has wilted completely.
  10. Final check. Taste for salt and pepper, then serve immediately.