This is an adaptation from one of the wonderful recipes in The Silver Spoon cookbook. Since the chicken is cooked in so much wine, I think this is one of those few recipes you can’t just take out the wine and sub something else. Maybe a good broth would work, though.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.
- 2-4 lbs chicken breasts (or other mixed chicken pieces if you aren’t doing South Beach)
- 4 cloves garlic, minced
- 3 TBS olive oil
- 1 good sized sprig rosemary or about 1 TBS dried
- a few pinches kosher salt
- 1/2 a bag of baby spinach
- 2 cups white wine
Preheat oven to 350. Pour the oil into the roasting pan, then add the garlic and rosemary. Slide roasting pan into the oven to warm.
When oven is preheated, add chicken pieces (roll in the oil/rosemary/garlic mixture), and sprinkle a couple pinches of kosher salt on top. Add the half-bag of baby spinach and pour the 2 cups of white wine on top.
Cover tightly with a double layer of aluminum foil (or the lid to the roaster if you have one). Bake for 20 minutes at this temp.
Raise heat to 400, and loosen the lid/foil so some of the wine will evaporate. Continue cooking for at least another 20 minutes, until the chicken is cooked through (I LOVE my Pyrex Digital Probe Oven Thermometer/ Timer – takes all the guesswork out of chicken cooking!).
The wine kept this incredibly moist, and the herbs & garlic kept it very flavorful. Chicken breasts are usually so dry, and this wasn’t at all. Lovely! Thumbs up from everyone in the house!
Ideally, serve with something else you have cooked in the oven – sweet potatoes and roasted green beans are great for South Beach Phase 2 – several roasted vegetables would be good accompaniments for South Beach Phase 1.