Y’all. It’s COLD. Like bone-chilling, brutal, don’t-want-to-leave-the-house cold. Not sure about you guys, but we’ve been staying in lately and whipping up comfort food at home.
The original name of this dish is Paprika Chicken + Spinach in White Wine Butter Thyme Sauce. Long/complicated name…but it’s stupid easy to make and – if we do say so ourselves – delicious. We made this Sunday night and immediately proclaimed it the perfect Sunday Night Chicken. This recipe is adapted from one we found at The Kitchen Paper, one of our favorite food blogs. The author, Mary, focuses on real, accessible whole foods recipes. You’ll love it!
6 cloves garlic (you can use fewer if you want…we just really, really really love garlic)
1/4 cup fresh thyme leaves (just snip the sprigs up, leaves and all), plus a few whole sprigs
1 cup dry white wine, plus more (we used sauvignon blanc, but you can use whatever varietal you like)
3 cups fresh spinach
What You Do:
Place the chicken on a plate and sprinkle with paprika, sea salt and pepper. Get your hands dirty and really work the spices into both sides of the chicken. Don’t skip the paprika – this is what gives the chicken its beautiful golden color.
Melt 1 tbsp of butter in a large skillet (make sure the sides are at least half an inch tall). Brown the chicken on the first side for three minutes. We used our oven timer, because we are easily distracted. Lower the heat, flip the chicken, and brown for an additional three minutes.
Add the remaining four tbsp of butter, the garlic and the thyme (leaves plus whole sprigs). Cook for two minutes more, pushing the garlic and thyme around. This is when your kitchen starts smelling REALLY good.
Add 1 cup of wine and bring the skillet to a gentle simmer. Cover and let it cook for about twenty minutes. You may have to add wine as the original one cup reduces. We added another half cup about ten minutes in.
Add the fresh spinach to the skillet and let it wilt fully.
Plate the chicken and spinach, and spoon the wine sauce over the top. We served this with Balsamic Parmesan Cauliflower (recipe coming soon!) and a simple salad of yellow cherry tomatoes and feta. Heaven.
This is comfort food fit for Sunday night, but we also think it would impress at a dinner party. Try it and instagram your pics @glitter_blog_xo.
Time for our Monday Motivation feature! We’ve done breakfast, we’ve done lunch…now, let’s tackle dinner. For us, the devil is in the side dishes. Loading up on bread, mashed potatoes, etc totally cancels out our healthy (usually) healthy entrees, not to mention our healthy breakfasts and lunches. So we chose this delicious roasted root veggie for today’s recipe (adapted from EverydayHealth). We promise you won’t miss the rolls and potatoes! In fact, per Joe, this “tastes like delicious vegetable CANDY.”
Balsamic + Parmesan Roasted Cauliflower
(Prep Time: 10 mins / Cook Time: 30 mins / Total Time: 40 mins / Yield: 4 servings)
What You Need:
1 head cauliflower, cut into florets (about 8 cups)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4+ teaspoon sea salt
fresh ground pepper, to taste
2+ tablespoons balasmic vinegar
1/2 cup shredded Parmsan cheese
What You Do:
Preheat oven to 450°F.
Toss together cauliflower, oil, marjoram, salt and pepper. We mixed everything up in a gallon Ziploc bag – our tried and true trick for mixing veggies with oil and spices. You get an even coat every time.
Roast on a large rimmed baking sheet (we lined the sheet with aluminum foil for easy clean-up) until cauliflower starts to soften and brown on the bottom, about 15 to 20 minutes.
Toss the cauliflower with vinegar and sprinkle with cheese.
Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
PS – Every Monday, we’re going to feature a healthy recipe to carry you through the week. If you make these recipes, share your pics with us on Instagram at @glitter_blog_xo!