Spinach artichoke chicken thigh
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  • 4 skinless chicken thighs with bones 
  • 1 teaspoon salt
  • 2 teaspoon freshly cracked black pepper
  • 1 teaspoon paprika
  • 4 garlic cloves, finely sliced
  • 1 lemon, thinly sliced
  • 7 to 8 canned artichoke hearts
  • 2 tablespoon butter
  • 200 grams baby spinach
  • 200 grams mushroom, thinly slice 
  • 100ml chicken stock
  • 120ml heavy cream

1. Preheat the barbecue to 230 C.
2. Sprinkle 1 teaspoon salt, paprika and pepper on the chicken thigh and give it a good massage. Let it marinate refrigerated for 4 hours or overnight.
3. Place the cast iron skillet in the culinary modular insert and add 1-tablespoon butter. Once it melts, lay the chicken thigh in the skillet. Let it sear for few minutes on each side so you get a golden color.
4. Take it out of the skillet and keep aside to be used later. (The chicken is not completely cooked at this time)
5. Add the rest of the butter and add garlic in the cast iron skillet. Stir it around and then layer the mushroom slices. Do not add any salt or stir the mushroom too often. Once it’s browned evenly, sprinkle the rest with the salt.
6. Add the spinach and barbecue for 1 minute, then pour the chicken stock. Layer the artichoke heart and barbecue for 2 minutes. Then pour the heavy cream and mix it around.
7. Place the rack inside the cast iron skillet and layer the seared chicken thigh on top. Layer the lemon slices. Let it cook in the preheated barbecue for 20 minutes.
8. Serve warm with some crusty bread.
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