Friday, August 5, 2011

Chicken and Spinach

Tried something new tonight and it came out pretty good.  I was watching Rachel Ray at the Dr's office and she was doing this thing with shallots cooked in olive oil, duck sauce, and soy sauce and then cooking that down and adding spinach and I thought about doing a similar thing.  

4 chicken thighs
1/2 bottle of Marsala cooking wine
Half a bag of baby spinach - washed

Put about three rotations of EVVO in a skillet.  Season the chicken with salt and pepper and brown until crisp on a  high heat.  Turn the heat to medium and pour in the cooking wine and cover.  Cook until done and the wine is very reduced.  At the very last minute put the spinanch and just before it is totally wilted, serve.

I served with spaghetti with a little olive oil on it.

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