BRAISED GARLIC CHICKEN AND SPINACH
6 broiler-fryer chicken thighs, skin removed
1 tablespoon olive oil
3/4 cup diagonally cut carrots
5 garlic cloves, halved
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup canned no-salt chicken broth
1/2 pound fresh spinach
In large nonstick frypan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes, or until brown on all sides. Add carrots and garlic. Cover and reduce heat to low temperature. Cook, turning chicken once, about 20 minutes, or until carrots are tender and fork can be inserted in chicken with ease. Remove chicken and carrots from frypan; set aside and keep warm. Cook garlic an additional 3 minutes. Add salt, pepper and broth; bring to a boil. Cook, uncovered, about 3 minutes or until liquid is reduced to 1/4 cup. In blender container, place broth mixture and blend about 30 seconds or until smooth; set aside. In large saucepan, place spinach (do not add water). Cover and cook over medium heat 3 minutes; drain well. Place spinach on serving platter and arrange chicken and carrots on top. Drizzle with garlic mixture.
Makes 6 servings
Source: National Chicken Council
6 broiler-fryer chicken thighs, skin removed
1 tablespoon olive oil
3/4 cup diagonally cut carrots
5 garlic cloves, halved
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup canned no-salt chicken broth
1/2 pound fresh spinach
In large nonstick frypan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes, or until brown on all sides. Add carrots and garlic. Cover and reduce heat to low temperature. Cook, turning chicken once, about 20 minutes, or until carrots are tender and fork can be inserted in chicken with ease. Remove chicken and carrots from frypan; set aside and keep warm. Cook garlic an additional 3 minutes. Add salt, pepper and broth; bring to a boil. Cook, uncovered, about 3 minutes or until liquid is reduced to 1/4 cup. In blender container, place broth mixture and blend about 30 seconds or until smooth; set aside. In large saucepan, place spinach (do not add water). Cover and cook over medium heat 3 minutes; drain well. Place spinach on serving platter and arrange chicken and carrots on top. Drizzle with garlic mixture.
Makes 6 servings
Source: National Chicken Council
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Homemade Sausage - Southwest Green Chile Sausage (using chicken and turkey)
- Spicy Chicken and Vegetable Stir-Fry (using red peppers and green beans)
- One Potato, Two Potato Chicken Stew
- Electric Skillet Roast Chicken with Almond Bread Stuffing
- Chilaquiles and Tomatillo Sauce
- Simply Roasted Chicken (stuffed with fresh herbs and lemon)
- Chicken with Tomatoes and Bell Peppers (Chicken Cacciatora)
- Chicken Jalapeno Burgers (using carrot, onion and bread crumbs)
- Mediterranean Chicken and Vegetable Kabobs (Baby George Foreman Rotisserie)
- Cheesecake Factory Chicken Madeira (copycat recipe) (repost)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute