Spinach and Artichoke Chicken Thighs

Equipment used: Braiser dish

1. Preheat oven to 425 degrees F.
2. Season the flesh side of the chicken thighs with flaky kosher salt, black pepper, herbs de provence, onion powder, garlic powder, and crushed red pepper flakes. Massage the seasonings into the meat. Flip the chicken over and pat the skin dry with paper towels. Season the skin with flaky kosher salt and black pepper. Drizzle about a teaspoon of olive oil total over all the chicken thighs. Chicken thighs are very fatty, so they do not need a crazy amount of added oil.
3. Set a large oven-safe deep-sided skillet or braiser over medium heat. When the pan is nice and hot, gently place each chicken thigh skin-side down. Allow the skin to brown and crisp, about 8 to 10 minutes, then flip to cook the flesh side. The chicken will be ready to flip when it’s no longer sticking. There will be a lot of rendered fat in the bottom of the pan. Cook the chicken on the flesh side for about 6-8 minutes longer, then transfer the chicken to a plate to rest while you make the sauce. Do not cover the chicken, we don’t want the skin to get soggy. The chicken is not done at this point but will continue to cook in the oven later. 
4. Drain all of the rendered fat from the skillet and return to medium heat. At this point, much of the rendered fat has lots of scorched bits, so let’s just start with fresh fat.
5. Add in a nice drizzle of olive oil, and a pat of butter. When the butter begins to sizzle and foam, add the sliced garlic, scallions, and poblano peppers (if using). Season with kosher salt, crushed red pepper flakes, and black pepper. Sauté until softened, about 3 minutes or so. Add a good pinch of herbs de provence, fresh thyme, and fresh rosemary. Stir to infuse, about 30 seconds.
6. Next, add the drained artichokes and stir to scoop up any browned bits from the bottom of the pan. Heat the artichokes through, about 2 minutes, then stir in the fresh chives. Pour in the chicken stock and heavy cream. Add the cream cheese in small pieces so that it melts a little easier, the lemon zest. Taste and adjust seasoning, adding more garlic powder, kosher salt, and black pepper if needed. 
7. Bring the mixture to a gentle simmer over medium heat to fully melt the cream cheese and allow it to thicken up a bit. It won’t be gloopy, but it should be a nice gravy-like consistency. This will take anywhere from 5 to 10 minutes or so. 
8. Squeeze in the juice from half of a lemon. Toss in the fresh spinach and gently stir to submerge. Add the grated pecorino cheese, along with the freshly ground nutmeg. Stir to combine. Next, stir in the fresh parsley, fresh chives and allow the mixture to continue to simmer for an additional 5 minutes. Taste and adjust seasoning as needed. At this point, I determined mine needed a good amount of onion powder, but do what you want with yours.
9. When the mixture is thickened to your liking, gently arrange each chicken thigh inside, making sure to keep as much of the crispy skin exposed as you can. Place the entire dish in your preheated oven and cook for about 10 to 15 minutes. This will allow the chicken to continue cooking through, as well as blend all of the flavors together. When the chicken is thoroughly cooked (an instant-read thermometer should register 170-175 degrees when inserted in the thickest part of the chicken), remove the dish from the oven and let it rest for 10 minutes. Garnish with additional grated cheese and fresh herbs. 
10. Serve with cauliflower rice, regular rice, or potatoes. Enjoy.