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Full Online Book HomeLearning KitchenVegetables - Spinach - Broiled Chicken With Creamy Spinach
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Vegetables - Spinach -  Broiled Chicken With Creamy Spinach Post by :jvseeker Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1393

Click below to download : Vegetables - Spinach - Broiled Chicken With Creamy Spinach (Format : PDF)

Vegetables - Spinach - Broiled Chicken With Creamy Spinach

2 to 3 canned chipotle chiles in adobo, finely chopped (about 2 tablespoons)
1 1/4 cups Thick Cream (recipe follows), whipping cream, or crème fraîche
4 medium-large (about 1 1/3 pounds) skinless and boneless chicken-breast halves
1/4 cup chicken stock, preferably homemade
6 cups (about 10 ounces) spinach, stems removed, well rinsed

Place the chopped canned chipotles and 2 tablespoons thick cream in a small bowl, and mix to combine.

Place the chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.

Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes.

Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2 tablespoons thick cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4 to 5 minutes more.

Transfer the chicken breasts to a warm platter, and transfer platter to a warm oven.

Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken.

Thick Cream
Makes about 1 1/4 cups

1 1/2 cups whipping cream
3 teaspoons active culture, such as buttermilk, crème fraîche, sour cream, or plain yogurt

Pour the whipping cream into a small saucepan, and set over low heat. Stir until the chill is off; do not heat above 100 degrees (lukewarm). Remove pan from the heat, and stir in the buttermilk. Pour the liquid into a clean glass jar.

Place the lid on the jar, without tightening it, and place the jar in a warm (80 to 90 degrees) spot. Let the cream develop until it is noticeably thicker, 12 to 24 hours. Stir gently, and refrigerate at least 4 hours to overnight, chilling and thickening thoroughly. Cover, and refrigerate up to 10 days.

Comments: The chipotles varied in size, so I used 1 large and 3 sorta medium ones.

All the hoopla over the cream...on the show, he used Crema Mexicana (Mexican cream), which is easy to find locally, so I used that.
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