6 bone-in, skin-on chicken thighs

Olive oil

Salt and freshly cracked black pepper

1 large shallot, peeled and minced

3 cloves garlic, minced

1/4 cup Marsala wine (or Vermouth, or dry white wine)

1/4 cup chicken broth

1 1/2 cups heavy cream

1/2 cup chopped sun-dried tomatoes, jarred, in olive oil

1/2 cup shredded Parmesan cheese (preferably a high-quality brand)

2 cups fresh spinach, roughly chopped

1/2 cup chopped cherry tomatoes (or any good red tomatoes)

Parsley or fresh thyme for garnish

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Coat the bottom of a large shallow cast-iron skillet or braising pan with olive oil. Heat the pan on medium until hot.
Season the chicken thighs on both sides with salt and pepper. Brown the chicken skin-side down for about 15 minutes until the skin is crispy.
Flip the chicken and cook for another 15 minutes, or until the internal temperature reaches 160°F (71°C) when checked with an instant-read thermometer.
Once done, remove the chicken from the pan and set aside on a plate. Cover with foil or keep it in a warm oven while preparing the sauce.
Add the shallot and garlic to the same pan. Sauté, stirring constantly, for about 2 minutes until softened.
Pour in the Marsala wine, allowing it to bubble down and deglaze the pan while scraping up the browned bits from the bottom.
Add the chicken stock, heavy cream, and sun-dried tomatoes to the pan. Stir occasionally, cooking the sauce for a few minutes until it thickens slightly.
Stir in the Parmesan cheese until melted and incorporated. Add the chopped spinach and fresh tomatoes, cooking until the spinach wilts.
Return the chicken thighs to the pan, allowing them to heat through and absorb the flavors of the sauce.
Garnish with fresh parsley or thyme before serving.

For a lighter version, reduce the amount of cream and use more chicken broth.
You can substitute the Marsala wine with dry white wine or Vermouth.
If you don’t have heavy cream, use half-and-half for a lighter sauce.
This recipe works well with thinly sliced boneless, skinless chicken breasts for a quicker cook time.
Feel free to add more vegetables like mushrooms, bell peppers, or zucchini for extra flavor.