Chicken Thighs Parmigiana
8 chicken thighs (about 2 pounds)
1 medium onion
2 garlic cloves
1/4 cup (1/2 stick) of butter or margarine
1 package (10-ounce) of frozen chopped spinach
salt
1 teaspoon of dried basil leaves
1 package (8-ounce) of spaghetti
1/4 cup of grated Parmesan cheese
Rinse chicken thighs under cold running water and then pat them dry with paper towels; set aside. Peel onion. Using a large sharp knife, cut onion into thin slices; set aside. Peel garlic. Using a garlic press, crush garlic and set aside. In a large skillet, melt butter over moderately high heat. Cook chicken a few pieces at a time, skin side down, for 5 minutes, or until golden brown. Return all chicken to skillet, add onion and garlic; cover skillet and cook 5 minutes. Uncover skillet and push chicken to one side. Add frozen block of spinach to skillet; sprinkle with 1/2 teaspoon of salt and the basil. Cover skillet and simmer 15 minutes longer, separating the spinach with a fork as it cooks. Meanwhile, cook spaghetti: Bring 4 quarts water and 1 1/2 teaspoons of the salt to a boil in a large saucepan. Add spaghetti, all at once; stir to separate strands and return to a boil. Cook for 7 minutes or until tender but firm to the bite. Drain thoroughly. Uncover skillet and stir spinach together with onion and butter to mix thoroughly. Turn chicken skin side up and sprinkle with 1/4 cup Parmesan cheese. Cover skillet and simmer 10 minutes longer or until chicken is tender and thoroughly cooked. Remove skillet from heat. arrange drained spaghetti on a large platter and top with cooked spinach mixture. arrange cheese-topped chicken thighs on top and serve immediately. Serves 4 to 6. |
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