Spinach + Artichoke Chicken with Wine Sauce

Serves: 2

Time: 30 mins

Ingredients

1 package chicken thighs

1 can coconut cream

1 jar of artichoke hearts

3 handfuls of spinach or arugula

white wine* (i used TJ's sauv blanc)

1.5 tbsp minced garlic (fresh)

1/2 tsp. dijon mustard (optional)

salt

avocado or olive oil

Directions

1. Rub chicken thighs in a pinch of salt on each side, then place in a cast-iron skillet with avocado oil on medium heat. You can use a regular skillet if you don't have a cast-iron!

2. After a couple minutes, add minced garlic to skillet and flip chicken thighs, keeping an eye on the garlic as for it not to burn. Cook second side of thighs for a couple minutes, then remove and set on a plate. At this point, they should be about halfway cooked through. Turn the burner down to low heat.

3. Using a straight-edge knife, cut thighs into bite-sized pieces and set aside.

4. Pour a generous amount of wine into the skillet with the garlic. I didn't measure here, but it was maybe about an inch or so in the skillet. You can add more later if you need to since it cooks down quite a bit. Turn heat up to medium-high and let simmer for a couple minutes, adding the artichokes and dijon while the garlic and wine simmer.

5. Turn heat down to med-low, add chicken back into skillet, and let cook for about a minute. Add the can of coconut cream and stir with a non-metal spoon. Let simmer for 3-4 minutes.

6. Right at the end, add the spinach and let it wilt down. Once it's wilted, it's ready!

The end!

p.s.- cauli gnocchi from trader joe's is a great side with this because it soaks up the sauce. yes + amennnn.