Andrew Purcell, Carrie Purcell
Makes 2 Servings
- 2 small chicken thighs (bone-in, skin-on, about 4 ounces each)
- 1 small bulb fennel, cored and very thinly sliced
- 1 1/2cups packed baby spinach
- 1 12-inch whole wheat baguette
- 1 1/2ounces Parmesan, shaved
Heat oven to 400°.
Season chicken thighs liberally with salt and pepper, and paprika.
Heat a large, oven-safe skillet over medium heat. Add chicken, skin side down, and cook until skin crisps slightly and some fat is rendered, about 3 minutes. Transfer to oven and bake 15 minutes.
Add fennel, flip chicken, then roast 10 minutes more, until fennel is starting to soften and brown and chicken is cooked through. Remove chicken and set aside, leaving fennel in skillet.
Return skillet to low heat. Cook, stirring occasionally, until fennel is very soft, about 10 minutes. Add spinach and stir to wilt.
Meanwhile, cut baguette into 2 6-inch pieces, then cut each piece in half lengthwise. Toast or broil baguettes to lightly crisp (optional).
Remove bone from chicken and cut into thin strips, with skin still on.
Sandwich chicken, vegetable filling, and Parmesan between toasted baguettes.
Nutrition Per Serving
21 g fat (7 g saturated)
59 g carbs
5 g sugar
6 g fiber
39 g protein