Cajun Chicken with Parmesan Sauce and Spinach
Skin-on chicken thighs in a creamy Cajun sauce with shallots, garlic, Parmesan and spinach, served over rice with green onions.
Ingrédients
- 2 1/4 lb bone-in skin-on chicken thighs, about 3 large thighs
- 6 tbsp cornstarch for a light coating; discard unused coating
- 2 tbsp neutral oil plus a little more if needed
- 1 1/2 tbsp unsalted butter
- 2 shallots finely chopped
- 6 regular garlic cloves minced, or 3 very large cloves
- 1 tbsp Cajun seasoning plus up to 1/2 tbsp more to taste
- 1 tsp chili flakes optional, or less to taste
- 3/4 cup plus 1 tbsp low-sodium chicken broth plus extra to loosen the sauce
- Scant 2/3 cup heavy cream
- 1 3/4 oz Parmesan finely grated, plus up to 1 3/4 oz more if desired
- Juice of 1/2 lemon added gradually to taste
- 2 packed cups fresh spinach washed and well drained
- 2 green onions green parts thinly sliced
- Salt and black pepper to taste
- Cooked basmati rice for serving
Instructions
- Pat chicken dry. Lightly coat in cornstarch and shake off excess. Discard unused coating. Prepare all aromatics, cheese and liquids.
- Heat oil in a wide skillet over medium-high heat. Brown thighs skin-side down for about 5 minutes, then turn and brown the other side for about 4 to 5 minutes. Adjust heat as needed. Reserve on a plate; chicken will finish cooking in the sauce.
- Leave about 1 tbsp fat in the skillet. Lower heat to medium-low, add butter and shallots, and cook for 2 to 3 minutes. Add garlic and cook for 30 to 60 seconds.
- Stir in Cajun seasoning and optional chili flakes for about 20 seconds. Add broth, scraping up golden pan juices. Stir in cream and simmer gently for 2 to 3 minutes.
- Reduce heat to low. Gradually stir in Parmesan until melted. Add lemon juice to taste and spinach. Stir until the leaves begin to wilt.
- Return chicken skin-side up with collected juices. Cover partly and simmer gently for about 10 to 20 minutes, or longer as needed, until every thigh reaches 165°F away from the bone. Add a splash of broth if the sauce becomes too thick.
- Taste and adjust salt and pepper. Serve over cooked basmati rice with sauce and green onions.
Vidéo
Notes
Cooking time depends on thigh size; temperature determines doneness. Begin with the smaller quantity of Parmesan and adjust sauce thickness with broth. Use a mild Cajun blend and omit chili for less heat. Rice quantity and cooking time depend on appetite and package directions. Refrigerate leftovers within two hours and use within three days. Reheat to 165°F.