Poulet

 Heat a large cast-iron pan over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess.

 Add a good knob of butter and 1 tablespoon oil to the pan and, when butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 5 minutes.

 Transfer to a plate.

 Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds.

 Stir in stock and soft cheese; cook until mixture boils and cheese melts.

 Add spinach and cook, stirring, until wilted, 2 to 3 minutes.

 Stir in artichokes; cook 1 minute more.

 Return chicken and accumulated juices; sliced pepper and lemon slices to skillet.

 Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 5/8 minutes.

 Remove from heat and sprinkle grated cheese and rosemary to serve.

 Voila! At CP we accompany this dish with sauteed potatoes and microwaved (2 mins) broccoli spears wrapped in Parma ham. A recommended wine choice will be a lightlychilled chardonnay.

of the city of Toulouse. I think the Spanish influence affects this recipe beautifully with the introduction of lemon, artichokes and peppers and I have eaten many times this type of chicken in the region over the years in France and have it on our menu here for along time too. My grand-père told me that in the early 1960’s his restaurant was visited by the President of France Charles de Gaulle and his wife Yvonne (famous for trying to outlaw miniskirts in France) and that he had specifically asked for this dish, recommended to him by a regular patron Georges Pompidou.

So, easy to prep and finish, it should go down very well with your guests as indeed it does with ours here. Ok, sauteed chicken thighs cook fast, and soft cheese provides a little richness with less fat than heavy cream.

For Four:

 12 Good Sized Boneless Chicken Thighs

 Salt and Pepper to Season

 Plain Flour for Dusting

 2tbsp Olive Oil

 Butter

 3 Minced Garlic Cloves

 1tbsp Fresh Thyme

 1½ Cups of Chicken Stock

 3oz Soft Cheese

 10oz Spinach

 1 Tin Artichokes Hearts (Halved)

 ½ a Thinly Sliced Red Pepper

 ½ Thinly Sliced Lemon

 2oz Grated Parmesan

 Rosemary Sprigs to Finish