Fancy doesn’t have to mean complicated
This dish makes it possible to dazzle guests without much effort
1. In skillet over medium heat, wilt spinach until reduced. Let cool until easily handled, then squeeze moisture from spinach. Finely chop. You should have about 1/3 cup. Set aside. 2. Using paring knife, remove skin and bone from 2 chicken thighs. Place them in food pro- cessor and pulse until finely chopped. Add ice and process until absorbed. Add sour cream and pulse again until well mixed. Add spinach, 1/2 teaspoon salt, fennel, lemon zest, nutmeg and 1/8 teaspoon black pepper. Pulse, scraping down sides, until mixed. Set aside. 3. Arrange remaining thighs on cutting board, skin side up. Carefully pull back skin, leaving attached on one end. Divide ground chicken and spinach mixture evenly between 6 thighs, spreading it evenly. Stretch skin back over filling on each thigh. Arrange stuffed thighs on plate, cover with plas- tic wrap and chill for at least 1 hour and up to overnight. 4. When ready to cook, heat the oven to 400 F. In oven-safe skillet over medium-high, heat the oil. Season chicken skin lightly with salt and pepper, then add the chicken to the skillet, skin side down. Cook until skin is golden brown, then use tongs to turn thighs skin side up. Place skillet in the oven and roast for 25 minutes, or until the thighs reach 160 F. 5. Remove skillet from the oven and cover with foil. Let rest 5 minutes before transferring each thigh to serving plate. Spoon any juices from skillet over the thighs before serving.