Braised Chicken and Garlic
[Originally posted June 6, 2006]
I’m still not entirely sure what to call this dish. I made it last night at a whim and I figured I’d just go ahead and post it. I served it with a side of rice, and the type of sausage I think you could change as you want. I had chorizo on hand so that’s what I threw in. It’s almost like a Chicken Madeira, but it’s not quite. If you think of something better let me know.
If you increase the amount of chicken, you probably don’t really need to increase the amount of chicken stock. But if you make more than 6 chicken breasts you’ll probably need another pan, at which point you might as well just double the whole recipe.
edit: ooo how about Braised Chicken and Garlic
Servers 4 – 6
Ingredients
- 4 – 6 chicken boneless breasts
- 10 cloves garlic (slice off the woddy end)
- 1 can chicken broth (low sodium recommended)
- 6 oz chorizo sausage (julliened)
- 1 medium onion (cut into strips)
- 1 bay leaf
- 3 sprigs thyme
- 10 oz spinach
- 6 oz mushrooms
- 1 tbs butter
- Preheat oven to 375 F
- Salt and pepper the chicken on both sides and brown in a skillet with some olive oil over high heat.
- Remove chicken after about 2 minutes per side
- Reduce the skillet to low and add the butter and onions. Season with salt and pepper.
- Once the onions are soft add the chorizo and cook about 5 minutes.
- Add the mushrooms and garlic and sautee for 3 minutes on medium.
- Turn the heat to high and deglaze the pan with the chicken broth.
- Add the thyme and bay leaf
- Return chicken to the skillet, cover and place in the oven
- Make sure you are using an oven safe pan. It should have a solid metal handle, no plastic or rubber!
- Bake in the oven for 30-45 minutes. The chicken broth will keep the chicken moist.
- Remove the chicken from the skillet, and place the skillet on high heat.
- Reduce the broth by about half, and adjust seasoning
- Add the spinach and cook until just soft. Plate the mixture over the chicken.