Packed with flavor, these thighs are great served over couscous for an easy mid-week supper.
- 2 pounds bone-in chicken thighs
- Salt and pepper
- 2 tablespoons olive oil
- 1 cup sliced onions
- 1 cup Poultry Seasoning Vinegar
- 1 cup chicken stock
- 4 cups baby spinach, packed
Season thighs with salt and pepper and set aside. Heat oil in a wide, heavy pan over medium heat. Add the thighs, skin side down and let brown for 5–7 minutes without moving. Turn gently, add onions, and cook an additional 5 minutes. Carefully add vinegar and use a spatula to loosen bits that have stuck to the bottom. Cook until vinegar has reduced by half and then add stock. Reduce heat to low, cover, and cook for 15–20 minutes, or until juices run clear. Remove from heat, add spinach, and toss well. Season with salt and pepper and serve.