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Chicken Florentine recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 5/10/2001 : Recipe for Chicken Florentine
"Chicken Florentine"
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1 1/2 pounds chicken thighs, skinned and boned
1/4 cup green olive oil
1 large, full bulb of garlic, chopped
2 large onions, chopped
1 teaspoon rosemary
1/2 cup Italian white wine
1 pound fresh spinach chopped; or 1 package of frozen chopped spinach
1/2 teaspoon Italian herb seasoning
1 cup Italian parsley, chopped
1/2 lemon squeezed
Black pepper to taste
2 cups water
1 cup long grain rice
Preheat oven to 350 degrees. Wash and dry the chicken thoroughly; place it in a shallow, oven proof glass dish. Add 1/2 of the olive oil and 1/2 of the chopped garlic and onion, and cook for 15 minutes. Sprinkle with rosemary and 1/2 cup of wine. Cover tightly with foil and bake 25 minutes, or until the sauce has thickened and the chicken is soft, moist, and tender. In a large, covered skillet, sauté the remaining olive oil and garlic and onion over medium heat. After 1 minute, reduce the heat and add 1/2 cup of white wine. Cook slowly over low heat; reduce until slightly thickened (about 3 to 4 minutes). Add the spinach, Italian herb seasoning, parsley, lemon, and black pepper. Cover tightly and cook until al dente (about 6 minutes). Put exactly 2 cups of water in a separate saucepan with a tight lid, and bring to a boil. Add 1 cup of rice and boil for exactly 20 minutes. To serve, put the cooked spinach in sauce onto a serving platter, and arrange the rice around the outside. Place the pieces of chicken on the bed of spinach. Garnish with a thinly sliced tomato, if desired.
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