Herbed Chicken Thighs

I typically use Chicken breasts, but the less used chicken thigh is something I am creating more dishes with.  Chicken thighs tend to be more fatty, but what I've done here is cut off most of the fat and used as little olive oil as possible.  I also used a good amount of herbs and greens.


6 pieces boneless skinless chicken thighs
1/2 tbsp fresh Rosemary, chopped
2 sprigs of fresh Thyme
1 medium onion diced
3 cloves chopped garlic, divided
3 tbsp balsamic vinegar
1/2 lbs baby spinach
1/2 lbs Swiss chard leaves cut in half (stalks completely removed and discarded)
1/4 cup olive oil
2 cups fresh sliced mushrooms
1/2 cup dry white wine
1 lemon, juiced
1 tsp red pepper flakes
salt and fresh cracked black pepper

Start of by marinating chicken thighs in the vinegar, thyme, rosemary, 1/2 of the garlic, oil,  red pepper, salt and black pepper for about half an hour.  Next, heat 1 tbsp olive oil and a large deep non-stick pan and add the the onions. Saute for about 3-4 minutes on medium heat. Once soft, add mushrooms stirring frequently for 3-4 minutes then add the garlic and reduce heat so the garlic doesn't burn. Slowly pour in the wine and remaining lemon juice. Continue to stir for another 2-3 mins on med heat. Add the Swiss chard, once wilted add the spinach a time, adding more once the previous bunch wilts a little. Once the greens are wilted, spread the mixture on the bottom of a casserole dish and preheat oven to 375 degrees.

Heat the same non-stick pan well and sear each thigh well 2-3 minutes on each side. Try to brown the thighs nicely and only turn once. Once browned, neatly place each thigh over the mixture in the casserole dish. Cover tightly with aluminum foil and bake for 25-30 minutes. Serve hot and enjoy!