Lemony Garlic Chicken

8 chicken thighs bone in, skin on

1 cup flour seasoned with salt and pepper

Olive oil to cover pan (about 1/8 inch)

2 onions sliced thin

1/2 cup minced garlic

zest and juice of one large or two small lemons

2 Cups Chicken Broth

1 sprig fresh oregano (or 1tsp dried)

1 Bag baby spinach

1lb angel hair pasta

Parmesan for garnish

Preheat Oven to 350 Degrees

Dredge chicken in flour and set aside.  Chop Onions and prepare garlic while chicken is resting.  I used the food processor for both.  Slicing disc for the onions and the blade attachment for the garlic, I streamed about 2T olive oil in with the processor running so it formed a paste. 

Heat a pan with olive oil until almost smoking, add the chicken and thoroughly brown.  (maybe 3 - 4 minutes per side).  Season the chicken again while cooking, when browned remove from the pan and set aside.

Add onions to the pan and cook until transparent -- if you get some color that's OK, but you may need to lower the heat, the goal is to soften them and get that yummy onion flavor throughout the oil, not to caramelize.  After about three minutes add the garlic and stir.  Let this cook for about one minute and add the lemon juice.  Be sure to scrape up any brown bits from the pan.  Add the chicken stock and oregano sprig nestle chicken in the pan.  When it's reached a simmer put a tight lid on the pan and move it to the oven for 20 minutes.

After removing the chicken from the oven, stir the spinach into the pan and replace the lid.  The heat will cook the spinach. *Note, this makes a pretty thin sauce.  I liked it and felt the texture complimented the light flavors and light pasta really well.  If you prefer thicker sauce you could remove the chicken, onions and spinach from the pan and reduce the sauce to the desired consistency.

Serve atop angel hair pasta and garnish with Parmesan cheese.