We converted this Chicken Florentine from Pioneer Woman to slow cooked in our vitaclay!
YIELDS: 6 serving(s)
PREP TIME: 5 mins
TOTAL TIME: 45 mins
- 1/2 c. all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 6 boneless skinless chicken thighs
- 4 tbsp. unsalted butter
- 2 tbsp. canola or vegetable oil
- 2 cloves garlic, thinly sliced
- 2/3 c. dry white wine
- 1/3 c. chicken broth
- 1 c. heavy whipping cream
- 3 c. spinach, loosely packed
- 1/2 c. grated parmesan cheese
- 1/4 c. sliced sun-dried tomatoes,
- 4 c. sliced sun-dried tomatoes, drained
- Combine the flour, salt, garlic powder and pepper in a gallon-sized zip-up plastic bag. Remove 1 tablespoon of the flour mixture and set aside.
- Add the chicken thighs and seal the bag. Gently shake until the chicken is completely coated. Let the chicken sit in the flour mixture, at room temperature for 15 minutes.
- Melt the butter and oil in a large sauce pan iron skillet over medium heat. Once the butter mixture is bubbling, add the chicken thighs to brown each side. Transfer to your vitaclay clay pot.
- Add the rest of the ingredients in your vitaclay clay pot. Set on Stew or fast to cook for 30-40 minutes or until cooked through.
Image courtesy from thepioneerwoman.com