How To Make Berry Patch Chicken with Spinach and Garlic Rice
Chicken cooked in berry sauce on top of garlic rice
Ingredients
- 4 Chicken Leg Quarters
- 2 cups Spinach, chopped and drained, frozen or fresh
- 6 cups cooked rice
- 4 cloves fresh garlic, minced
- 1 cup fresh Blueberries , set aside 6 of the plumper berries for a garnish
- 1 cup fresh Raspberries, set aside 6 of the plumper berries for a garnish
- 2 pats butter
- 1 green onion, finely chopped
- olive oil
- salt
- pepper
- 3 tbsp white wine
Instructions
Chicken:
-
Preheat oven to 350 degrees F.
-
Rinse each chicken quarter and pat dry.
-
Preheat skillet with 1 pat butter and 1 tablespoon of olive oil over medium heat.
-
Rub each chicken quarter with salt, pepper, and ½ of the minced garlic.
-
Place in the skillet and cook for about two and a half minute on each side.
-
When chicken is lightly browned on both sides, remove from skillet and place in an oven safe glass dish.
-
Blend remaining berries with 1 teaspoon olive oil, a pinch of salt, and a pinch of pepper until it reaches a thick sauce consistency.
-
Pour mixture over the glass dish, coating each chicken quarter with the berry sauce.
-
Place glass dish in oven and bake for 35 to 40 minutes, or until juices run clear.
-
Let rest for at least 5 minutes before serving.
-
Deglaze the baking dish with a little white wine or water.
-
Spoon liquid over plated chicken.
Garlic Rice:
-
In a skillet, melt remaining butter and 1 tablespoon of olive oil over medium-high heat.
-
Stir in garlic and spinach.
- When heated through, stir in rice until all is combined and heated.
-
Add salt and pepper to taste.
- Remove from heat. Enjoy!
Nutrition
- Sugar: 5g
- :
- Calcium: 63mg
- Calories: 730kcal
- Carbohydrates: 78g
- Cholesterol: 142mg
- Fat: 31g
- Fiber: 4g
- Iron: 2mg
- Potassium: 549mg
- Protein: 31g
- Saturated Fat: 8g
- Sodium: 194mg
- Vitamin A: 1820IU
- Vitamin C: 17mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!