Chicken Florentine
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The chicken may be cooked ahead and refrigerated a day or two. Reheat, uncovered, in a 350 degree oven for 20 to 30 minutes.
INGREDIENTS
2-1/2 pounds chicken thighs or drumsticks
1 package (10-ounces) fresh spinach
6 tablespoons butter
3 cloves garlic, peeled and minced
1/4 cup fine dry bread crumbs
1/4 cup grated Parmesan cheeseSkin the chicken while you bring 1 quart of lightly salted water to a boil in a 12 or 14-inch skillet. Add the chicken and simmer, covered, for 20 minutes.
Preheat the broiler. Trim the spinach of coarse stems and blemished leaves, and wash it. Melt 3 tablespoons of the butter in a 4-quart saucepan, add the garlic, and cook, uncovered, over moderately low heat for 1 or 2 minutes, or until golden, but not brown. Add the spinach and cook, stirring, until it is just limp - 4 to 5 minutes. Transfer the spinach to a buttered 9 x 9 x 2-inch flameproof baking dish.
Remove the chicken from the water, pat it dry with paper toweling, and place it on top of the spinach. Melt the remaining 3 tablespoons of butter, combine with the breadcrumbs and cheese, and sprinkle the mixture over the chicken. Broil 4 inches from the heat until the chicken is golden brown - about 3 to 4 minutes.
Makes 4 servings