Dutchoven 5-6 quart
I used: 1 breast, 2 legs and 2 thighs
Fresh Rosemary several sprigs
Fresh Thyme, several sprigs
Fresh Garlic, 3-4 cloves, minced
1-2 bags Spinach, this will depend on how many you are feeding. One bag will serve 3 people
1 cup Cherry tomatoes
2-4 Leeks, cleaned and chopped (if you are feeding more than 3 people, increase the Leeks to 4)
1/2 cup chicken broth
1/2-3/4 stick butter
Salt and Pepper to taste
1/2 cup heavy cream or whole milk
3-4 tsp cornstarch
Preheat oven to 350 degrees F.
Rinse and pat dry the chicken, I left the skin on except for the breast just because it came with no skin. Put the dutchoven on top of the stove and turn it on medium high. Add about 2 TBSP butter.
When the butter melts add the minced garlic, 1-2 sprigs of thyme and 1 sprig of rosemary and the chicken. Cook for 2-3 minutes per side just to brown, leave chicken in the dutchoven and remove from burner.
Add tomatoes, chopped Leaks, 2 sprigs of rosemary, 1 sprig of thyme and a handful of the spinach leafs. Cut up the rest of the butter and place on top. Pour in around the sides the chicken broth. Salt and pepper. Place the lid on the dutch oven
Place in the oven for 45 minutes. Remove from oven, add rest of spinach and cover and bake another 10 minutes.
Take out, remove all to a plate except the broth, add 1/4 heavy cream with 2 tsp of cornstarch whisked in. Whisk into broth over a low heat, continue to gently whisk until it thickens. If it does not thicken, do the same with the other 1/4 cup cream and more cornstarch. Add about 1/2 to 1 tsp more butter. You've come this far with the butter, go all the way!
Remember to remove the sprigs before you serve, no one wants to eat a branch no matter how small!
I hope you enjoyed this recipe.
Remember, enjoy life.
It's the one you have,