If you like white meat on chicken you will like this dish. I do not, but thought cooking in the milk would help. Too me it was terribly dry. Jim liked it. The spinach tasted good, but was not what I expected. I thought it would be like creamed spinach. However the milk curdles, which I didn’t expect, and even whisking it, didn’t turn it into cream. Possibly I did not have enough fat. I did not use chicken with the skin on and a foot not on the recipe doesn’t say you have to. This recipe is from Costco Connection magazine. I had two chicken breasts leftover from the corn chicken soup, so we just had 2. Jim didn’t eat lunch until 4:00 so he was not that hungry. I made the full amount of spinach.
Ingredients:
4 skin-on boneless chicken breasts (6-8 oz. each)
1/4 salt
1/2 t pepper
1 T EVOO
4 cloves garlic, smashed and peeled
1 1/2 C whole milk
8 fresh thyme sprigs
1 lemon 10 C packed spinach leaves
1/8 t grated nutmeg
Directions:
- With the oven rack in the middle, preheat the oven to 350 degrees F.
- In a large Dutch oven or ovenproof pot, heat the oil over medium-high heat. Add the chicken, skin side down, and cook, untouched for 10-12 minutes. Flip the chicken and cook for 2 minutes more. Use tongs to transfer the chicken to a plate.
- Add the garlic to the pot and cook, stirring, for 1 minute, or until golden brown.
- Add the milk and thyme sprigs.
- Using a vegetable peeler, peel wide strips of zest from the entire lemon and add to the pot.
- Once the milk mixture begins to boil, add the chicken skin side up.Transfer to the oven and roast, uncovered, for about 25 minutes, or until the chicken is cooked through.
- Divide the chicken among plates.
- Place the pot on the stove over medium heat and simmer the sauce for 2 minutes, or until thickens slightly.
- Discard the thyme sprigs.
- .Add the spinach and cook, stirring for 2 minutes or until wilted.
- Stir in the nutmeg.
- Serve the spinach alongside the chicken. Makes 4 servings.
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