Chicken with Spinach, Chevre and Roasted Garlic Cream Sauce

Ingredients: 1 garlic bulb 1 T butter extra virgin olive oil Kosher salt and freshly ground black pepper 1 thyme sprig 4 bone-in skin-on chicken breasts or 4 large chicken thighs 1 cup heavy cream or half-and-half 10 ounces baby spinach leaves 5 ounces fresh chevre 1/3 cup pine nuts, toasted 1 T minced fresh Italian parsley Prepare: Preheat the oven to 325 degrees F. Put the garlic bulb into a small ovenproof container, press the tablespoon of butter on top of the bulb, slowly drizzle about 3 tablespoons of olive oil over it and add enough water to the pan to come up about inch. Season with salt, add the thyme sprig, cover the container and set in the oven. Bake until the garlic is as tender as soft butter. To test, quickly press your thumb into a clove, at its fattest part. If there is plenty of give, the garlic is tender. Remove from the oven and let cool. Increase the heat to 375 degrees F. Brush the chicken all over with olive oil and season with salt and pepper. Set in a roasting pan and bake until the chicken reaches about 145 to 150 degrees at its thickest part. Remove from the oven, cover with aluminum foil and let rest 10 minutes. While the chicken cooks, pull the garlic from its cooking liquid and set it on a work surface. Pull out the root end and use the heal of your hand to press out all the pulp. Use a fork to mash the pulp into a smooth puree. Pour the cream or half-and-half into a small saucepan set over medium-low heat and whisk in the roasted garlic puree. Heat through, taste and season with salt and pepper. Set aside and keep warm. Pour about cup of the garlic cooking juices into a wok set over medium high heat. Add the spinach and cook, tossing all the while, until the spinach wilts, about 2 to 3 minutes. Use tongs to transfer the spinach to a serving dish or individual plates. Scatter chevre on top of the spinach and set the chicken on top. Taste the sauce, heat through if needed and spoon over the chicken and spinach. Sprinkle the pine nuts on top, if using, add the parsley and a few turns of pepper and serve immediately. Serves 3 to 4