How to make deconstructed chicken Florentine, because sometimes you have to think outside the box!
As I set up my mise en place for dinner, I began to envision the dish I was about to make and how I would assemble it. I knew I wanted potatoes and I wanted them sliced and crisp, sautéed with garlic. I had baby spinach in abundance so that had to be worked into the recipe, as well as mushrooms and boneless chicken thighs.
I began thinking about a sauce for the dish and how to combine the ingredients and as I prepared them individually. But the more I thought about it, I really didn’t want the flavors all jumbled together and I wasn’t really in the mood for a sauce, buttery or otherwise.
I cold have easily assembled the ingredients in a pleasing order to make the picture look inviting and get those gastric juices flowing, but sometimes simplicity is really the best way to present food, especially if that’s the way it was prepared.
As usual, my culinary instincts served me well, dinner was exceptional! And although I added in those sweet little heirloom grape tomatoes for color, they were a welcome addition to the dish, adding another taste profile to an already spectacular array of flavors!
What started out as one of my signature sauté dishes ended up as a deconstructed meal, or simply put “pan seared chicken with assorted sides”
Deconstructed Chicken Florentine
- 8- boneless chicken thighs
- 8 ounces baby spinach
- 8 ounces sliced mushrooms
- 2 large potatoes -sliced thin
- 8 ounces grape tomatoes
- sea salt and black pepper to taste
- extra virgin olive oil as needed
- 1/4 cup flour
- 2 cloves garlic - sliced
- Over Medium high heat let a large sauté pan get hot then add in a little olive oil and then the sliced potatoes and sliced garlic. Spread them out evenly in the pan and season them with sea salt and black pepper
- Allow the potatoes to brown before turning them over. Turn down heat to medium and continue to brown potatoes
- Dredge the chicken thighs in flour that has been seasoned with sea salt and black pepper, then place them in another large sauté pan that has been allowed to heat up over medium high with just enough oil to allow the thighs to sear and get good color.
- Continue cooking the chicken thighs turning as needed until fully cooked.
- When the potatoes are done, remove them from the pan and allow them to drain on paper towels. Then place on your serving platter.
- Wipe out the pan and add a little more oil and begin to sauté the mushrooms. When fully cooked remove to your serving platter.
- Wipe out the same pan and add a little more oil and the baby spinach, sprinkle with sea salt and black pepper and sauté spinach until fully cooked. Drain any excess oil or liquid and place on serving platter.
- By this time your chicken thighs should be fully cooked and can be placed on the platter with the other ingredients.
- Don't forget to add a row of those sweet little heirloom grape tomatoes.
- Serve immediately and enjoy!