I don't know about you, but the word "braised" just puts me in such a happy place when it comes to a dinner that hits the spot. It's all about comfort.... tender and juicy meat in an amazing sauce...all done in short order and relatively easy. So...if I have enticed you, read on.
I used a package of six boneless, skinless chicken thighs. Pre-heat a pan over high heat. Spray with a little vegetable oil spray and a little salt and pepper, and add your chicken. Sear the chicken on both sides until golden brown. Remove and set aside.
In the same pan, cook your sliced mushrooms with a little butter. This should help de-glaze your pan. Add a little salt and pepper and cook until they begin to turn brown. Now, add about 2 tbs of balsamic vinegar, enough to coat the bottom of the pan. Reduce the liquid by half. At this point, pre-heat your oven to 400 degrees.
If you are good at juggling, blanch about 5-10 garlic cloves, sliced, while everything else is going on! When done, drain and add to your mushroom sauce. Pour in about half of a box of chicken or beef broth. Nestle your browned chicken thighs and bring to a simmer. Add a bundle of fresh sage, rosemary and thyme that you have tied together with twine. Turn off the heat and place in your oven for about 30-45 minutes. Time to rest!
When your timer goes off, take the pan out, remove the chicken, and place the pan back on the stove over medium-high heat, reducing the liquid by about half. If it doesn't thicken enough, feel free to add a little cornstarch mixed with water, but only add a little at a time, because it will cause it to thicken pretty quickly. Taste your sauce to see if it needs salt and pepper.
Add your fresh spinach, maybe about two handfuls. Feel free to add as much as you would like! As soon as it has wilted, return the chicken to the sauce and stir. You are finally ready to serve!
This chicken was so tender and juicy, and the flavors were delicious. I made a batch of rice pilaf to help soak up the sauce. Oh my.... so delicious!