Braised Chicken with Garlic and Spinach

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Braised Chicken with Garlic and Spinach

Braised Chicken with Garlic and Spinach
Number of Servings: 8 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes Source: Dairy Council of California
Food Groups: Vegetables, Protein
Main Ingredient: Chicken & Turkey
Meal Type: Dinner Entrée
Origin: American
Special Features: Kids Can Help Make It

Low-salt, robust and impressive entree!


1/2 pound fresh spinach
1 tablespoon olive oil
3 chicken breast halves (about 1 1/2 pounds), skinned
3 chicken thighs (about 3/4 pound), skinned
3 chicken drumsticks (about 1/2 pound), skinned
3/4 cup diagonally sliced carrot
10 cloves garlic, halved
1/2 cup canned no-salt-added chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper


Remove stems from spinach; wash leaves, and tear into bite-size pieces.
Heat oil in a large nonstick skillet over medium heat until hot. Add chicken pieces, and cook 5 minutes on each side or until browned; add carrot and garlic. Cover, reduce heat, and cook 20 minutes, turning chicken once. Remove chicken and carrot from skillet with a slotted spoon; set aside and keep warm.
Cover and cook garlic an additional 3 minutes. Add broth, salt and pepper; bring to a boil. Cook, uncovered, 3 minutes or until reduced to 1/4 cup. Place mixture in container of an electric blender or food processor; cover and process 30 seconds or until smooth. Set aside.
Place a large Dutch oven over medium heat, and add spinach; cover and cook 3 minutes. (Do not add water.) Drain well.
Place spinach on a serving platter. Arrange chicken and carrot on top of spinach; drizzle with garlic mixture. Yield: 9 servings (Serving size: 3 ounces chicken and vegetable garnish).

Nutrient Information
Calories: 346
Total Fat: 11 g
Saturated Fat: 3 g
Polyunsaturated Fat: 2.2 g
Monounsaturated Fat: 4.5 g
Sodium: 265 mg
Carbohydrates: 10 g
Protein: 46 g
Fiber: 3.5 g
Vitamin A:
Vitamin C:

Cook's Notes: