Chicken Thighs with Spinach in White Wine


This is what I ended up making in exchange for what I started out with thanks to a few reblog ideas …

Yes I showed you the end before the beginning lol…

I also did make the bowties and cherry tomatoes in olive oil and chicken broth with a few spices and garlic then a bit of sprinkled cheese on top as garnish…

Now to begin:

Cherry Tomatoes

I walk outside and pick mine…

I did add a few other tomatoes from our other flower pots only because they were ready

As you can tell the weather here has done a number on this poor baby but it is still bearing…

Italian Parsley a few pinches in the chicken…

Italian Basil just a hint with the bowties and cherry tomatoes…

I use a smaller jar near cooking area and just transfer when empty… this went into both pans to start

So did this and yes I am lazy…This is actually more economical…

I added the chicken thighs that were boneless and I had tried to cut a pocket they are just too small…

Added my bag of spinach

Added just enough chicken broth to start a nice steam and covered partially to allow spinach to steam over the chicken thighs…

Added just a hint of white wine after the spinach was steamed to keep the chicken from drying …I go by smell…then added a bit more of chicken broth to mixture about a total of 1/4 box.

1/4 of box was added to the cherry tomatoes in the pot beside the frying pan

Sprinkled in the bowties to accommodate the amount of tomatoes and readjusted the liquid with tomato bisque soup since I did not have tomato paste.

Then stirred and partially covered allowing both dishes to just simmer till we were ready to eat.

Sprinkle cheese is optional…

And Again here it is…..Voila!!!! Sooooo Tasty…. Sooooo Stuffed….

Enjoy…

Tammye Honey

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Tomorrow Night’s Dinner


Tomorrow nights dinner with my flower pot cherry tomatoes

My recipe is here https://tammyehoney.wordpress.com/2012/06/21/chicken-thighs-with-spinach-in-white-wine

What's 4 Dinner Solutions

This is a most excellent way to use up those proliferating cherry tomatoes.  I cooked these down in some olive oil with minced garlic, a chopped Vidalia onion, and plenty of fresh basil.  Bowties work fine – any pasta will do.  So easy to make:  Halve the tomatoes and chop the onion, pour a fair measure of olive oil into a big skillet and warm it up.  Toss the veggies in and cook them down, adding some tomato paste towards the end.  If the sauce is too thick just ladle some water from the pasta you have a-boil.  I add thin sliced fresh basil as it cooks and save some for garnish at the table.  Use lots!  Dump your drained pasta into the sauce and stir to combine, plate and serve immediately.  I grated some Asiago cheese on the pasta tonight.  Mmm… cheese!

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