Place Purple Potato (12 ounce) in a small saucepan and cover with cold water. Boil over high heat for 15-20 minutes or until fork tender. Drain. Place back into the saucepan and cover with lid to keep warm.
In a bowl, stir Chicken Base (1 package) with 1 cup of warm water. Slice the Garlic (20 clove) in half lengthwise. Finely chop the Shallot (1). Finely chop Fresh Parsley (0.25 ounce), into a bowl. Juice Lemon (1) into the bowl with zest.
Pat dry Chicken Thigh (4) with paper towels. Season chicken on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat sauté pan over high heat. Add 2 pats of Butter (to taste) to the sauté pan with 1 tablespoon olive oil.
Once butter is melted, add chicken with smooth side down. Cook for 3- 5 minutes until golden brown and turn over.
Cook for another 3- 5 minutes.
Reduce heat to medium. Bury the garlic cloves under the chicken. Cook for 5 minutes until garlic begins to brown.
Add White Cooking Wine (1/2 cup) and chicken broth. Scrape the bottom of the pan to release any browned bits. Cover and let cook for 15 minutes. Chicken is done when meat easily pulls
apart with a fork.
Use a potato masher to create chunky smashed potato. Add shallot and 3/4 of the parsley to the potatoes. Add 2 tablespoon of oil, lemon juice, zest, 1 teaspoon salt and 1/2 teaspoon pepper. Mix thoroughly and cover until ready to plate.
Meat a medium sauté pan on medium high heat with 1 teaspoon of sauce from the chicken. Add Fresh Baby Spinach (5 ounce) pinch of salt and pepper and sauté until lightly wilted.
Plate a bed of wilted spinach in the center of 2 plates. Place smashed potato in the center of the top of the spinach with height.
Overlap the chicken on top of the potatoes with plenty of the creamy garlic. Drizzle garlic sauce over the chicken and vegetables on both plates. Top with the remaining parsley.