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New York City Chefs Daily Recipe for 5/10/2001 : Recipe for Chicken Florentine
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Chicken Florentine recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 5/10/2001 : Recipe for Chicken Florentine
"Chicken Florentine"

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1 1/2 pounds chicken thighs, skinned and boned
1/4 cup green olive oil
1 large, full bulb of garlic, chopped
2 large onions, chopped
1 teaspoon rosemary
1/2 cup Italian white wine
1 pound fresh spinach chopped; or 1 package of frozen chopped spinach
1/2 teaspoon Italian herb seasoning
1 cup Italian parsley, chopped
1/2 lemon squeezed
Black pepper to taste
2 cups water
1 cup long grain rice

Preheat oven to 350 degrees.  Wash and dry the chicken thoroughly;  place it in a shallow, oven proof glass dish.  Add 1/2 of the olive oil and 1/2 of the chopped garlic and onion, and cook for 15 minutes.  Sprinkle with rosemary and 1/2 cup of wine.  Cover tightly with foil and bake 25 minutes, or until the sauce has thickened and the chicken is soft, moist, and tender.  In a large, covered skillet, sauté the remaining olive oil and garlic and onion over medium heat.  After 1 minute, reduce the heat and add 1/2 cup of white wine.  Cook slowly over low heat;  reduce until slightly thickened (about 3 to 4 minutes).  Add the spinach, Italian herb seasoning, parsley, lemon, and black pepper.  Cover tightly and cook until al dente (about 6 minutes).  Put exactly 2 cups of water in a separate saucepan with a tight lid, and bring to a  boil. Add 1 cup of rice and boil for exactly 20 minutes.  To serve, put the cooked spinach in sauce onto a serving platter, and arrange the rice around the outside. Place the pieces of chicken on the bed of spinach. Garnish with a thinly sliced tomato, if desired.
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