Braised Chicken Thighs 'Alla Puttanesca' with Sautéed Spinach and Buttery Turnip Mash

Peel 2 lbs of turnips and cut them into 1-inch cubes. Place in a large pot of cold salted water, bring to a boil, and cook for 15-20 minutes until very tender.

While turnips cook, pat 4 chicken thighs dry with paper towels and season both sides generously with salt and black pepper.

Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 8-10 minutes without moving them until the skin is deep golden brown and a 'fond' (browned bits) has developed on the pan bottom. Flip and sear for 2 minutes on the other side, then remove chicken to a plate.

Reduce heat to medium. In the same skillet with the chicken fat, add 1 finely chopped yellow onion. Sauté for 4 minutes until translucent.

Add 4 minced garlic cloves, 4 finely minced anchovy fillets, and 1/2 tsp red pepper flakes. Stir constantly for 2 minutes until the anchovies have dissolved into the oil.

Pour in 1/4 cup dry white wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits (the fond) from the bottom.

Stir in 15 oz crushed tomatoes, 1/2 cup olives, and 2 tbsp drained capers. Bring to a gentle simmer.

Nestle the chicken thighs back into the sauce, skin-side up (keep the skin above the liquid to maintain crispness). Cover partially and simmer for 25 minutes until chicken reaches an internal temperature of 165°F.

Drain the cooked turnips thoroughly and return to the warm pot. Add 4 tbsp butter and 1/4 cup heavy cream. Mash until smooth or use an immersion blender for a silkier texture. Season with salt and pepper to taste.

In a separate skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and 10 oz fresh spinach. Sauté for 3 minutes until just wilted, then season lightly with salt.

Stir 1 tbsp chopped fresh oregano into the chicken sauce. Serve the chicken and puttanesca sauce over a bed of turnip mash with the sautéed spinach on the side. Garnish with 2 tbsp chopped fresh parsley.