HOW TO MAKE CREAMY TUSCAN CHICKEN THIGHS

Make a seasoning mix by combining 2 tablespoons of onion powder, 2 tablespoons of garlic powder, 1 tablespoon of black pepper, 1.5 teaspoons of Himalayan salt, 0.5 tablespoon of sage, 2 tablespoons of Italian seasoning, and 1 tablespoon of rosemary in a bowl. Mix well and crush any clumps of salt.

Season skinless chicken thighs with 3 tablespoons of port wine and sprinkle the seasoning mix over the chicken. Mix well using hands or tongs.

Place the seasoned chicken in a bowl or ziplock bag and refrigerate for at least 1 hour.

Chop 8 garlic cloves and smash them to release juices, creating a garlic paste.

Cut 1 lemon in half and squeeze the juice over the garlic paste. Add 2 teaspoons of Himalayan salt and mix everything together. Set aside.

Chop cherry tomatoes in half and set aside.

Chop 1 small onion and set aside.

After 1 hour, sear 2 pieces of chicken in a pan until browned, then remove and sear the remaining chicken off-camera.

In another pot, melt 0.5 stick of butter and add the garlic paste. Sauté for 2 minutes on medium heat.

Add the chopped onions to the pot and sauté for another 2 minutes.

Add the halved cherry tomatoes and stir, cooking for about 4 minutes.

Pour in 1 pint of heavy cream and cook on low to medium heat.

Add 1 packet of sazon, 1 tablespoon of black pepper, and 1 tablespoon of parsley. Mix everything together.

Stir in 0.5 bag of Parmesan cheese until smooth.

Add a handful of fresh spinach to the sauce and mix.

Add the seared chicken to the sauce and let it simmer in the pot for about 30 minutes.

Equipment Needed

Spice Level: