Preheat oven to 350 degrees.

Heat a pre-seasoned cast iron skillet on the stove on medium-high heat. With some high smoke-point oil (such as vegetable oil), sear the chicken skin-side down for 5 minutes or until dark and crispy. Flip over and sear the meat-side for 3 minutes. Remove chicken and set aside.

If the oil has run out, add a bit more to the pan. Now, toss in the shallots and sear for 2 minutes before adding the garlic and black garlic, searing for another 2 minutes or until the regular garlic is starting to turn golden. Stir in the flour until combined.

Pour in the white wine and use a flat spatula to deglaze the bottom of the pan (which collects all the flavor). Now mix in the half and half as well as the chicken stock.

Place the chicken back in the pan, skin-side up and make sure it is in contact with some of the liquid. Place in oven and cook for 20-30 minutes or until the chicken is no longer pink on the inside.

At this point, place back on the stove on medium-low heat and add the spinach leaves to the liquid, stirring until wilted. Finally, top with some parsley and serve warm.