Creamy Tuscan Chicken

De-bone chicken thighs (see Note below for video instruction on how to do this). Then, if some of the thighs are quite thick, transfer them to a storage bag, and, using a rolling pin or meat mallet, roll or pound them a few times to flatten so they cook evenly (see Note below for written instructions on how to do this).

In a large skillet over medium heat, melt 2 Tablespoons of ghee or unsalted butter. Once melted, add chicken thighs skin-side down, increase heat to high, and cook for 2 minutes before reducing heat back to medium and cooking until skin is crisped, about 1-2 minutes.

Flip chicken over and cook until chicken is cooked to an internal temperature of 165 degrees F, about 10-13 minutes. Transfer cooked chicken from skillet to a plate, loosely cover plate with foil, set aside, and allow chicken to rest. Do not discard cooking fat from the skillet.

To the same skillet with cooking fat in it, over medium heat, add chicken broth, onion, sun-dried tomatoes, white wine (optional), garlic, Italian seasoning, salt, and pepper. Bring the mixture to a slight boil, stir, then reduce heat to low to simmer the mixture. Simmer on low heat for 3 minutes before adding grated Parmesan, heavy cream, and remaining 1 Tablespoon of ghee or unsalted butter.

Cook for additional 3 minutes on low heat until mixture thickens. Carefully taste test to check seasoning and, based on taste preferences, add more salt and/or pepper.

Add spinach and gently stir through until almost wilted, about 1 minute, before adding the cooked chicken back to the skillet and spooning the cream mixture atop the chicken.