Seasoned Thighs n Spinach

[Hj]

Chicken thighs skinless
salt-pepper-garlic-granular both sides
olive oil

Spinach canned-drained
salt-pepper-garlic-granular
1 to 1/12 c. chicken stock*

Season well thighs -cook in large skillet -in olive oil-not much-turn often
Want them really browned NOT Burnt-little crisp on both sides. When cooked entirely
through.Remove thighs to platter
Add
Spinach to skillet -season add chicken stock -stirring to get all the scrapings n juices
in the skillet. Re-add chicken -let juices reduce to about 1/4 cup or so. Place
thighs on platter-pour spinach n juice over top

Note~Can add onions n mushrooms to skillet BEFORE adding spinach..with seasonings
but will need more chicken broth.

I use broth from Campbells Chicken Noodle SOUP-no noodles..

Serve with mashed potatoes or baked potatoes.