Chicken Florentine

This recipe is from a friend. He made it one night while I watched. Delish!
Sorry no picture, we ate it all.


  • 1/2 pound     Bacon, cut into bite size pieces 
  • 1/2                Chicken, cut into 4 (I like to cut the breast in half, which will make 5 pieces. I feel it is too big to cook evenly with the other pieces.) 
  • 1                   Onion, chopped
  • 3                   Carrots, chopped
  • 3                   Celery, chopped
  • 3 Cloves       Garlic, chopped
  •                      Flour
  • 1 Cup           White Wine
  •                      Chicken Stock
  • 1 1/2 Cup     Half and Half
  • 1 pound        Spinach (I like loads of spinach)
  • Handful        Parsley, chopped
  •                     Salt & Pepper
  •                     Cumin
~In a deep heavy pot brown bacon. When the bacon is crispy, scoop out bacon and set aside. Leave bacon fat in pan.
~Sprinkle salt, pepper and cumin all over the chicken pieces. In the bacon fat brown the skin of the chicken. Take out chicken pieces and set aside with the bacon. 
~In the bacon and chicken fat add the onions, carrots, celery. Saute the vegetables till onions are translucent.  Salt and pepper the vegetables. Sprinkle flour over the vegetables, add enough flour to soak up the oil.* It will make a paste, cook the paste for a few minutes. 
~Add the wine, make sure to stir constantly to prevent lumps. 
~Then thin out with chicken stock. Making a semi-thick gravy.
~Add the half and half. Cook for about 20 minutes, or until the chicken is cooked.
~Taste the gravy. If it is still not flavorful add turkey stock. (I cheat)
~Right before serving add the spinach and parsley. 

Serve over rice. 




*There will be a lot of "gravy" for just 5 pieces of chicken. You can take out half the oil before adding the vegetables. Or use the "gravy" for a meatless pasta dish the next day. 

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