Really Juicy Chicken Breasts with Garlic Spinach

Contributor
Tender and crispy at the same time? Don't settle for anything less than perfection!
Really Juicy Chicken Breasts with Garlic Spinach
Dan Jones

Really Juicy Chicken Breasts with Garlic Spinach

This slightly, or perhaps very, obscure way of cooking chicken breasts is based on the recherché restaurant technique of cooking sous-vide. This is the rustic take on the method, which, when you do it properly, involves a water bath maintained at a temperature a little higher than you might want to bathe in. The idea is that the meat or fish is poached very, very slowly, and then finished in a frying pan, giving you the best of both worlds: an exceptionally tender and succulent interior without sacrificing the crisp outside. — Anne Bell, Low Carb Revolution : Comfort Eating for Good Health.

4
Servings
545
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2½ Tablespoons extra-virgin olive oil
  • 1 Pound spinach, washed and dried
  • 4 free-range chicken breasts, skin on
  • 6 Cups chicken or vegetable stock
  • Sea salt and freshly ground black pepper
  • 3 cloves garlic, peeled and finely sliced
  • 1-2 finely sliced medium-hot red chile

Directions

Heat a tablespoon of oil in a large frying pan, add a pile of spinach leaves (you will need to cook them in batches), and toss until they wilt. Transfer them to a bowl and proceed with the remainder.

Lay the chicken breasts skin-side down on a board, flatten them with your hands, and cut out the white tendon from the underside, if visible.

Bring the stock to a boil in a medium-large saucepan and season with salt. Turn the heat down as low as possible. Immerse the chicken breasts in the stock and cook for 15 minutes, without boiling. Transfer them to a plate and pat dry with paper towels. The stock can be used again: first pour it through a fine sieve, discarding any sediment in the base.

Heat ½ tablespoon of oil in a large frying pan over medium heat, season the chicken breasts well, and cook for several minutes on each side until golden. You may need to do this in batches, or use two pans.

Just before the chicken is ready, heat a tablespoon of oil in another frying pan over medium heat, add the garlic and chile, and cook briefly until fragrant and lightly colored, then stir in the spinach, season with salt, and heat through. Serve the chicken and spinach accompanied by lemon wedges.

Chicken Breast Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Breast Cooking Tip

Make sure to cook chicken until the juices run clear; U.S. chicken supplies are host to salmonella.

Chicken Breast Wine Pairing

Pinot noir, gamay, merlot, zinfnadel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
29g
45%
Sugar
7g
N/A
Saturated Fat
7g
35%
Cholesterol
122mg
41%
Protein
49g
99%
Carbs
20g
7%
Vitamin A
586µg
65%
Vitamin B12
0.6µg
9.9%
Vitamin B6
1mg
74%
Vitamin C
58mg
96%
Vitamin D
0.7µg
0.2%
Vitamin E
4mg
21%
Vitamin K
559µg
100%
Calcium
158mg
16%
Fiber
3g
13%
Folate (food)
249µg
N/A
Folate equivalent (total)
249µg
62%
Iron
6mg
31%
Magnesium
155mg
39%
Monounsaturated
15g
N/A
Niacin (B3)
24mg
100%
Phosphorus
469mg
67%
Polyunsaturated
5g
N/A
Potassium
1484mg
42%
Riboflavin (B2)
0.7mg
40.5%
Sodium
1574mg
66%
Thiamin (B1)
0.3mg
22.9%
Trans
0.2g
N/A
Zinc
3mg
17%