Rosemary-Garlic Chicken With Creamed Spinach

rosemary_chicken

Make the most of chicken breasts or thighs in this flavourful dish

YIELD

4 Servings

TOTAL TIME

40 minutes

DIFFICULTY

Medium

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INGREDIENTS

NAME

WEIGHT

VOLUME

Chicken thigh, bone-in and skin-on

920 g / 32 oz

8 thighs

Salt

4 g

1 tsp

Black pepper, freshly ground

2 g

½ tsp

Olive oil, extra virgin

15 g

15 mL / 1 tbsp 

Shallots, peeled and halved 

340 g / 12 oz

8 shallots

Rosemary, chopped

3 g

1 tbsp

Garlic, minced 

6 g

2 cloves

Stock, chicken or vegetable 

175 g 

175 mL /  ¾ cup

Salt

to taste

-

Spinach, cleaned and trimmed

2½ lb

4 bunches

Butter

30 g

2 tbsp

Yellow onion, minced  

100 g

1 onion

Garlic, minced

12 g

4 cloves

Cream cheese, cut into cubes 

115 g / 4 oz 

-

Milk, whole

120 g

120 mL / ½ cup 

Nutmeg, ground 

to taste

-

Salt

to taste

-

Black pepper, freshly ground

to taste

-

METHOD

  1. Preheat oven to 245°C / 475°F. 
  2. Season chicken with salt and black pepper. 
  3. In a large skillet, heat olive oil over medium-high. Add chicken, skin side down, and cook, turning once, until golden brown on both sides (10-12 minutes total). Transfer to a plate and set aside.
  4. In the same skillet, cook shallots over medium heat, until browned, about 5 minutes. 
  5. Add rosemary, garlic, and stock and bring to a boil. Return chicken to skillet, skin side up. Transfer to oven and roast until chicken reaches an internal temperature of 75°C / 165°F, about 15-20 minutes.
  6. Bring a large pot of salted water to a boil. Add spinach and cook just until wilted, about 1 minute. Drain and rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible. Chop and set aside.
  7. In a saucepan, heat butter over medium. Add onion, garlic, salt and black pepper. Cook, stirring, until onion softens, about 4 minutes.
  8. Add cream cheese and milk. Cook, stirring, until cream cheese is melted. Stir in spinach. Simmer over medium heat until mixture thickens, about 8-10 minutes. Season with nutmeg, salt and black pepper.
  9. Serve chicken with sauce and spinach. 

NOTES

  • If you can find pre-peeled shallots, you’ll save quite a bit of extra prep time
  • Alternatively, you can use chicken breasts but they will take longer to cook. Use a thermometer to ensure internal temperature of 75°C / 165°F is reached
  • Depending on the size of your skillet, you may need to cook your chicken in batches
  • Grating fresh nutmeg will add more flavor 
  •