Remember that phase in cookery blogs and such where there was an obsession with simple, one-pot style meals for times where you couldn't be bothered to uncork a bottle of wine and go for the box of wine instead? I mean, I personally don't have experience with that...but it happened nonetheless. This is also one of those meals where presentation does NOT matter at all. Serve it family style at your next dinner. Watch as people instantly go into a food coma.
GOOD paprika is often overlooked as a base for delicious smoked, yet sweet flavor. And I feel like I've said this before on the subject of chicken thighs. But DAMN, you gotta use thighs for this one.
Shopping List:
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Prep:
Pat dry the chicken with some paper towels. Start seasoning the skin with salt - get it pretty dry for extreme crispiness. Rub all of it in some smoked paprika. Let it stain the outside of the thighs and skin. Be generous because all the bits that fall off will make your broth RICH.
Clean the mushrooms and slice them however you like. It's dealer's choice on this one my friends.
Finely chop that shallot and garlic. Crush it if you'd like.
Tear stems off spinach unless you're one of those heathens that enjoys spinach stems.
Start preheating some canola oil in a straight-walled fry pan (that also happens to be oven-safe). Also get an oven to 400 deg F.
The Business:
Chicken in the pan - skin side down. Get it crispy. Depending on how much oil is left in the pan, drain most of it off (reserve it, though) and throw the pan in the oven to let the chicken thighs cook. Don't try to fully cook them on the stovetop - that won't end well.
After 30 minutes or so, you should be rewarded with deliciously juicy and crispy roasted chicken thighs.
Take them out of the pan and get it back over some medium to medium-high heat.
Take some of the reserve oil (that should have little chunks of paprika deliciousness) and saute the shallots, and garlic until soft. Crank the heat and add the mushrooms. You should be going deaf by now as all the moisture from the mushrooms quickly evaporating and sizzling like mad. Once they've developed some color and reduced in size a bit, toss in coconut milk to taste and bring to a simmer.
Once that's there, toss in some spinach and allow it to wilt in the broth. Also get everyone to the table, because it's time to feast.
Pat dry the chicken with some paper towels. Start seasoning the skin with salt - get it pretty dry for extreme crispiness. Rub all of it in some smoked paprika. Let it stain the outside of the thighs and skin. Be generous because all the bits that fall off will make your broth RICH.
Clean the mushrooms and slice them however you like. It's dealer's choice on this one my friends.
Finely chop that shallot and garlic. Crush it if you'd like.
Tear stems off spinach unless you're one of those heathens that enjoys spinach stems.
Start preheating some canola oil in a straight-walled fry pan (that also happens to be oven-safe). Also get an oven to 400 deg F.
The Business:
Chicken in the pan - skin side down. Get it crispy. Depending on how much oil is left in the pan, drain most of it off (reserve it, though) and throw the pan in the oven to let the chicken thighs cook. Don't try to fully cook them on the stovetop - that won't end well.
After 30 minutes or so, you should be rewarded with deliciously juicy and crispy roasted chicken thighs.
Take them out of the pan and get it back over some medium to medium-high heat.
Take some of the reserve oil (that should have little chunks of paprika deliciousness) and saute the shallots, and garlic until soft. Crank the heat and add the mushrooms. You should be going deaf by now as all the moisture from the mushrooms quickly evaporating and sizzling like mad. Once they've developed some color and reduced in size a bit, toss in coconut milk to taste and bring to a simmer.
Once that's there, toss in some spinach and allow it to wilt in the broth. Also get everyone to the table, because it's time to feast.