Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch chunks
  • 7 oz (200g) Spanish chorizo (cured), diced small
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) cracked black pepper
  • 3 cloves (15g) garlic, minced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) dry white wine
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (10g) fresh parsley, chopped

Instructions:

  1. Heat a 12 inch cast iron or stainless steel skillet over medium heat. Add the diced chorizo and sauté for 3-5 minutes until the oils are released and the chorizo is crisp.
  2. Increase heat to medium high. Pat the chicken dry with paper towels Note: moisture is the enemy of a good sear and season with smoked paprika, salt, and pepper.
  3. Add the chicken to the chorizo oil in a single layer; sear undisturbed for 3-4 minutes until a deep brown crust forms, then flip and sear the other side.
  4. Stir in the minced garlic and cherry tomatoes. Cook for 2 minutes until the tomatoes just begin to soften and blister.
  5. Pour in the dry white wine. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pan Note: this is where the concentrated flavor lives.
  6. Stir in the heavy cream. Reduce heat to medium low and simmer gently for 5 minutes until the sauce thickens and looks velvety.
  7. Fold in the baby spinach. Stir for about 60 seconds until the leaves are just wilted.
  8. Remove the pan from the heat immediately. Stir in the lemon juice and fresh parsley to preserve the bright, fresh notes.