📋 Instructions

1. 1Season and heat — Pat the chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high until it shimmers, about 2 minutes.
2. 2Sear the chicken — Lay the thighs in the pot without touching and sear 5 minutes per side at 400°F (205°C) equivalent stovetop heat until deep golden brown and the internal temperature reads 165°F (74°C). They will finish cooking in the broth, so pull them at 160°F (71°C) and set aside on a plate.
3. 3Soften the aromatics — Lower the heat to medium and add the onion with a pinch of salt. Cook 4 minutes until translucent and soft at the edges, then add garlic, oregano, and red pepper flakes and stir 45 seconds until fragrant, not browned.
4. 4Bloom the tomatoes — Add the sun-dried tomatoes and cook 2 minutes, stirring, until they darken and smell sweet. Pour in 1/2 cup of broth and scrape the bottom with a wooden spoon until the browned bits lift into the liquid.
5. 5Simmer the broth — Pour in the remaining broth and bring to a gentle boil, then reduce to a simmer at 195°F (90°C) for 15 minutes. The broth should reduce by about a cup and taste rounded, not sharp.
6. 6Return the chicken — Slice the rested chicken into bite-size pieces and add it back with any juices on the plate. Simmer 5 minutes so the chicken finishes cooking and the flavors marry.
7. 7Finish with cream — Pull the pot off the heat for 2 minutes, then whisk in the cream and parmesan until the broth turns pale and glossy. If it still looks thin, stir in the cornstarch slurry and return to a simmer for 2 minutes until it coats a spoon.
8. 8Wilt the spinach — Add the spinach in two handfuls, stirring each one in until it collapses, about 2 minutes total. Taste, adjust salt, and ladle into bowls with extra parmesan on top.