Serves 4

Prep time 10 min.

Cook time 30 min.

Ingredients

3 lbs. bone-in, skin-on chicken thighs (about 6)

Salt and ground black pepper, to taste

1 Tbsp. olive oil

2 Tbsp. chopped garlic (about 6 cloves)

2 Tbsp. all-purpose flour

2 tsp. finely minced fresh rosemary or 1 tsp. dried rosemary

1 can (14.5 oz.) College Inn® Chicken Broth with Roasted Vegetables

1 can (15 oz.) cannellini or white beans, drained

1 pkg. (7 oz.) baby spinach leaves (about 7 cups packed)

Directions

  1. Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. Place chicken skin-side-down and cook 8 to 10 minutes until skin is browned and crisp. Remove from pan and set aside.

  2. Whisk garlic, flour and rosemary into drippings; cook over medium heat about 1 minute. Whisk in broth. Add beans and bring to a boil over high heat.

  3. Return chicken to pan, skin-side-up, keeping skin above broth. Simmer, uncovered, 20 to 25 minutes over medium heat until internal temperature reaches 165°F. Remove chicken from pan. Gently fold spinach into sauce to wilt. Serve chicken over spinach and beans.

Try These Other Delicious Recipes

View All Recipes

Chicken with Herb Pan Sauce

Cook Time: 15 min.

View Recipe

French Onion Soup

Cook Time: 1 hr. 10 min.

View Recipe

Roast Chicken Dinner with Gravy

Cook Time: 1 hr. 30 min.

View Recipe

Pumpkin Soup with Bacon, Apple & Sage

Cook Time: 25 min.

View Recipe

Manhattan Clam Chowder

Cook Time: 25 min.

View Recipe

Chicken Bruschetta Soup

Cook Time: 20 min.

View Recipe

Smokey Wild Rice Turkey Soup

Cook Time: 20 min.

View Recipe

Three Herb Chicken & Rice Soup

Cook Time: 20 min.

View Recipe