Braised Chicken in Arugula Cream

So my hubby has one of his late nights at work today so it's just me and the baby for dinner. I had a whole chicken that needed to be used up ASAP so I found this great recipe: Braised Chicken in Arugula Cream

From the title, I was worried that it might be a bit labor intensive - which is tough when I only have two hands and the baby usually has dibs on them. Thankfully, it's a pretty easy recipe (and the baby went down for a nap, hooray!).

Use skin on, bone in chicken thighs, drumsticks and breasts. Pre-heat the oven to 425. Heat an oven safe skillet or dutch oven on the stove top with a little bit of olive oil.

Sear the chicken in batches, skin side down. Place them on a plate once they're browned.

Drain the fat from the skillet and add in two cloves of minced garlic and a shallot. Saute for about 30 seconds until fragrant.

Add one cup of chicken broth and put the thighs and drumsticks back into the skillet and place in the oven for 20 minutes.

After the 20 minutes are up, add one cup of cream and the chicken breasts and return to the oven for 15 more minutes.

Check to make sure the chicken is cooked through and transfer to a plate.

Put the skillet with the remaining liquid back onto the stove top and reduce until you have about one cup left.

Put the liquid in a food processor and add one bunch of arugula, roughly chopped. Puree until smooth. You can add 2 tablespoons of butter if you like.

Season the sauce with salt and pepper and serve over the braised chicken.

Pair with rice, boiled potatoes or white beans and shallots.

Give it a try and tell me what you think!