Serves 4

Prep time 10 min.

Cook time 30 min.

Ingredients

3 lbs. bone-in, skin-on chicken thighs (about 6)

Salt and ground black pepper, to taste

1 Tbsp. olive oil

2 Tbsp. chopped garlic (about 6 cloves)

2 Tbsp. all-purpose flour

2 tsp. finely minced fresh rosemary or 1 tsp. dried rosemary

1 can (14.5 oz.) College Inn® Chicken Broth with Roasted Vegetables

1 can (15 oz.) cannellini or white beans, drained

1 pkg. (7 oz.) baby spinach leaves (about 7 cups packed)

Directions

  1. Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. Place chicken skin-side-down and cook 8 to 10 minutes until skin is browned and crisp. Remove from pan and set aside.

  2. Whisk garlic, flour and rosemary into drippings; cook over medium heat about 1 minute. Whisk in broth. Add beans and bring to a boil over high heat.

  3. Return chicken to pan, skin-side-up, keeping skin above broth. Simmer, uncovered, 20 to 25 minutes over medium heat until internal temperature reaches 165°F. Remove chicken from pan. Gently fold spinach into sauce to wilt. Serve chicken over spinach and beans.

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