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:
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Preheat oven to 350 degrees F.
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Rinse each chicken quarter and pat dry.
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Preheat skillet with 1 pat butter and 1 tablespoon of olive oil over medium heat.
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Rub each chicken quarter with salt, pepper, and ½ of the minced garlic.
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Place in the skillet and cook for about two and a half minute on each side.
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When chicken is lightly browned on both sides, remove from skillet and place in an oven safe glass dish.
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Blend remaining berries with 1 teaspoon olive oil, a pinch of salt, and a pinch of pepper until it reaches a thick sauce consistency.
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Pour mixture over the glass dish, coating each chicken quarter with the berry sauce.
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Place glass dish in oven and bake for 35 to 40 minutes, or until juices run clear.
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Let rest for at least 5 minutes before serving.
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Deglaze the baking dish with a little white wine or water.
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Spoon liquid over plated chicken.
Garlic Rice:
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In a skillet, melt remaining butter and 1 tablespoon of olive oil over medium-high heat.
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Stir in garlic and spinach.
- When heated through, stir in rice until all is combined and heated.
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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
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