Chicken With Creamy Spinach and Shallots

• 2 tablespoons olive oil
• 8 small chicken thighs (about 2 lbs.)
• kosher salt and pepper
• 4 shallots, thinly sliced
• 14 cup dry white wine (ex. Sauvignon Blanc)
• 14 cup sour cream
• 8 cups spinach, thick stems removed (about 2 bunches)

1. On medium high heat, warm the oil in a large skillet.
2. With 1/2 teaspoon salt and 1/4 teaspoon pepper, season the chicken.
3. Cook about 8 to 10 minutes per side until browned and cooked through.
4. Place on plates.
5. Skim and discard the fat, reserving 1 tablespoon of fat in tke skillet.Soften the shallots in the skillet until they begin to soften (about 2 to 3 minutes).
6. Stir in sour cream and wine, add the spinach, 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
7. Toss lightly and cook until the spinach starts to wilt (about 1 to 2 minutes).
8. Serve!

olive oil, chicken, kosher salt, shallots, white wine, sour cream, spinach

Taken from www.food.com/recipe/chicken-with-creamy-spinach-and-shallots-379053 (may not work)