Ingredients Jump to Instructions ↓

  1. 1 Bay leaf

  2. 2 Garlic cloves (large)

  3. 1 Onion (small)

  4. 1 cup 237ml Whole milk

  5. 2 cups 474ml Chicken broth

  6. 2 tablespoons 30ml Red wine vinegar

  7. 2 tablespoons 30ml Butter

  8. 1 teaspoon 5ml Salt

  9. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  10. 3 White bread - (to 4)

  11. 2 cups 474ml Spinach - (loosely packed)

  12. 2 1/2 lbs 1135g / 40oz Chicken pieces - (to 3 lbs) - washed, patted dry

Instructions Jump to Ingredients ↑

  1. Break bay leaf into pieces and set aside. Peel and finely chop garlic. Cut ends off onion, then peel and chop onion into small pieces.

  2. Put garlic, onion, milk, broth, vinegar, butter, bay leaf pieces, salt and pepper in medium saucepan. Place pan over medium-low heat and slowly bring to almost boiling, about 25 minutes; this allows flavors to develop.

  3. While sauce is heating, tear bread into small pieces and set aside. Prepare spinach by rinsing and patting dry with paper towels. Chop leaves into pieces.

  4. When sauce is about to boil, reduce heat to low and stir in bread pieces and chopped spinach. Add chicken pieces to sauce. Cover pan and simmer 20 minutes, making sure sauce never boils.

  5. Remove lid and turn chicken pieces over. Cover and cook 20 more minutes or until chicken is done. Immediately serve in deep dishes or bowls, using enough sauce to cover chicken pieces.

  6. This recipe yields 3 to 4 servings.

  7. Each of 4 serving: 544 calories ; 1,306 mg sodium; 149 mg cholesterol; 34 grams fat; 19 grams carbohydrates; 39 grams protein; 0.56 gram fiber.


Send feedback