Chicken, Spinach and 30 Cloves of Garlic

Serves: 4-6
Prep time: 30 min
Cook Time: 1 hr 15 min

2 whole heads garlic, about 30 cloves (use pre-peeled garlic to save time)
1 Whole Fryer Chicken, have one of our meat guys or gals cut it into 8 pieces for you
Kosher salt
Freshly ground black pepper
1 Tbs. High Meadow Organic Butter
2 Tbs. Organic Tunisian EV Olive Oil (Bulk Department)
3 Tbs. cognac or brandy, divided
1 cup dry white wine*
2 tsp. fresh thyme leaves (rosemary & tarragon also work well)
1 Tbs. all-purpose flour (Bulk Department)
2 Tbs. heavy cream
1 lb Earthbound Organic Spinach

If you are peeling your own garlic: blanch the (unpeeled) cloves in boiling water for 1 minute & then drain. Peel when cool enough to touch & set aside.

Pat the chicken pieces dry with paper towel & season both sides with salt & pepper.

Heat the butter and oil in a large pot or Dutch oven over medium-high heat. Working in two batches, sauté the chicken in the olive oil & butter, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Lower the heat if the fat starts to burn. Transfer to a plate & sauté the second batch.

Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and sauté for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Choose a serving platter & spread the raw spinach over it.

Remove the chicken & arrange on top of the spinach. Cover with aluminum foil to keep warm. Remove about 1/2 of the sauce from the pan into bowl. Whisk the flour into the sauce in the bowl & then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful. Pour the sauce and the garlic over the chicken & spinach on the platter and serve hot.

Suggested accompaniments
A nice Breadworks Baguette (you will want to soak up the sauce) $1.99.

Or Cadia Organic Orzo cooked & tossed with butter or olive oil & Parmesan cheese.

Fresh green beans or an easy green salad (Earthbound Organic Mixed Greens & Field Day organic dressing $5.78).

*Domaine De Tariquet 2009 Classic Blanc for $7.99 would be perfect in the sauce & to drink with dinner.

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