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Braised Chicken with Spinach, Tomato, Garlic and White Wine


Cooking Time: 30 minutes
Servings: 4 
Calories: 426 per serving
Percent from Fat: 30%
Cusine: Italian
Course: Lunch, Dinner, Meat
Diet: mediterranean
Food as MedicineSM Ingredient: Garlic

Food as MedicineSM Tip

Garlic is one of the best natural cancer fighters on the planet, plus it's an anti-bacterial and helps protect your DNA.

Culinary Taste Tip

Try to buy whole chickens at the store; they tend to be less expensive and more flavorful than pre-cut store-bought chickens.

Culinary Technique Tip

Crush the garlic cloves gently and let them sit for a few minutes before sauteing. This allows more allicin, the powerful antioxidant in garlic, to naturally form.


1 (3 to 3-1/2 pound) whole chicken (raised without antibiotics such as Bell & Evans or Amish chicken brands)
3/4 teaspoon kosher or coarse sea salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon extra light olive oil
1 whole head garlic, cloves separated and peeled 
1 cup dry white wine or dry vermouth
2 bay leaves
1 large tomato, diced
2 (9 ounce) bags baby spinach leaves
1/4 cup chopped fresh parsley or chives


Place chicken, breast side up, on a large cutting board. Use a very sharp large knife to remove wings from chicken cutting through the joint. Cut off leg/thigh pieces through the joint. Separate the leg from the thigh by cutting through the joint. Turn chicken over. Use kitchen shears or the sharp knife to cut down both sides of backbone. Press down on both sides of chicken bones in breast to crack the bone in the center. Use the knife or kitchen shears to cut through the breast forming two halves. Cut each breast half in half crosswise. Reserve the back and wings for broth (may be frozen up to 3 months.) 

Remove and discard skin from the breast pieces, thighs and legs. Sprinkle with one-half teaspoon salt and one-half teaspoon of pepper.

Heat half of oil in a Dutch oven over medium heat until hot. Add half of chicken pieces, meaty sides down; cook 3 to 4 minutes or until bottom is beginning to brown. Turn chicken pieces; cook 3 minutes, turning heat to medium-low if chicken is cooking too quickly. Transfer chicken to a plate; set aside. Repeat with remaining oil and chicken; transfer chicken to same plate. 

Add garlic to skillet and cook for 30 seconds. Add the wine; increase heat to high and scrape up browned bits with a wooden spoon. Add bay leaves and return chicken and any juices from the plate to skillet; cover and simmer over medium-low heat 14 to 16 minutes or until chicken breast is cooked through.* Remove breast pieces to a clean plate; cover with foil and keep warm. Cover skillet and continue cooking 3 to 4 minutes or until chicken thighs and legs are cooked through. Discard bay leaves.

Remove chicken thighs and legs to plate. Use a slotted spoon to transfer garlic cloves to chicken; keep warm.

Increase heat to high; boil juices in skillet until reduced to 1/3 cup, 2 to 3 minutes. Add spinach to wine mixture in skillet. Cook, turning constantly with tongs just until barely wilted. Add tomato, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well. Transfer to four serving plates; top with chicken, garlic and any juices from plate. Garnish with thyme, parsley or chives. 

*Use an instant read thermometer to check doneness (160°F internal temperature) of chicken pieces.

Nutritional Analysis

Total fat (g): 14.06 - Fat calories (kc): 126.57 - Cholesterol (mg): 137 - Trans fatty acids (g): 0.01 - Saturated fat (g): 3.34 - Polyunsaturated fat (g): 2.85 - Monounsaturated fat (g): 6.31 - Fiber (g): 4.43 - Carbohydrates (g): 14.49 - Sugar (g): 2.4 - Protein (g): 49.88 - Sodium (mg): 596.36 - Calcium (mg) 185.81.
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