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Showing posts from February, 2012

Chicken Florentine

Last night I made one of my favorite recipes. It started out as a recipe my dad gave a few years back, that was actually meant to be a recipe for roasted pork. I played around with it a little bit and eventually I was able to turn it in to Chicken Florentine

The Ingredients:

4 Chicken Thighs3 Tbsp Butter3 Stalks of Rosemary - Minced6 Roma Tomatoes - Chopped2 Cloves Garlic - Chopped2 Tbsp White WineSaltPepperCrushed Red PepperCapellini Pasta1 Bushel Spinach
Melt butter in a heavy bottom pot or dutch oven (I prefer a porcelain enameled cast iron dutch oven), over medium high heat. Rinse the chicken thighs and dry. Season generously with salt, pepper, and rosemary. Brown chicken in the butter for 5 to 10 minutes per side.
Remove and set aside, leaving behind the butter and chicken juices. 
Add the white wine to the pot to deglaze. Add tomatoes and saute until soft. Add the garlic to tomatoes. Add salt, pepper, and crushed red pepper to the mix. Saute for a few minutes, stirringly occasiona…