Mediterranean Chicken Thighs

Sometimes a meal doesn't look so good, but it tastes great!

6 bone-in chicken thighs
2 tbsps olive oil
salt and pepper to taste

2 cloves garlic, minced
2 tbsps butter
2 tbsps flour
salt and pepper to taste
3/4 cup chicken broth
1/4 cup white wine
1 cup 10% cream
2 cups chopped spinach
2 tbsps chopped sundried tomatoes
2 oz crumbled feta

Trim any extra fat from the chicken thighs then salt and pepper to taste. Heat olive oil in a skillet and brown the chicken about 3 minutes on each side. Remove to a parchment lined baking sheet and bake at 375 F for 20-25 minutes.

Prepare the sauce in the same skillet as the chicken was browned in.  Lightly brown garlic then add butter, flour, salt and pepper and stir to a smooth paste. Mix broth, wine and cream and whisk into the skillet cooking on medium 2 minutes until it makes a smooth sauce.

Stir in the spinach and sundried tomatoes. Return the cooked thighs and stir to coat.  Serve topped with crumbled feta.