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Broiled Chipotle Chicken with
Creamy Spinach Ė from Petra Hildebrand
2 to 3 canned chipotle chiles in adobo, finely
chopped (about 2 tablespoons)
1 1/4 cups Thick Cream (recipe follows), whipping
cream, or crème fraîche
4 medium-large (about 1 1/3 pounds) skinless
and boneless chicken-breast halves
1/4 cup chicken stock, preferably homemade
6 cups (about 10 ounces) spinach, stems removed,
Marinate the chicken several hours in advance,
and cook it just before you sit down to dinner, as it only takes a few
minutes to broil. If you donít care for very spicy dishes, you can reduce
the heat by splitting the peppers in half and scraping out the seeds with
the back of a knife before chopping.
Thick cream is cooked in the roasting pan with
the chicken before it is added to the spinach; this lends it the smoky,
spicy flavor of the chipotle peppers.
Place the chopped canned chipotles and 2 tablespoons
thick cream in a small bowl, and mix to combine.
Place the chicken in a large bowl, and pour the chipotle
mixture over it, making sure to coat the chicken well. Cover with plastic
wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to
Heat the broiler. Place the chicken breasts in a
baking dish (preferably earthenware) just large enough to accommodate them.
Place the baking dish 6 inches away from the broiler, and broil chicken
until deep brown in color, about 4 to 5 minutes.
Remove dish from broiler. Turn chicken breasts, and
drizzle remaining 1 cup plus 2 tablespoons thick cream around the
chicken. Return the dish to the broiler, and broil until chicken is deep
golden and no longer squishy when you lightly press it with your
finger, 4 to 5 minutes more.
Transfer the chicken breasts to a warm platter, and
transfer platter to a warm oven.
Scrape the cream mixture from the baking dish into
a medium-large saucepan. Add the chicken stock and the spinach. Bring the
mixture to a boil over high heat, and cook, stirring constantly, until
the spinach has wilted and the cream has reduced and thickened, about 3
minutes. Season mixture with salt, and serve creamy spinach with the broiled
Makes about 1 1/4 cups. (I did not make this but
used double cream)
1 1/2 cups whipping cream
3 teaspoons active culture, such as buttermilk,
crème fraîche, sour cream, or plain yogurt
Pour the whipping cream into a small saucepan, and
set over low heat. Stir until the chill is off; do not heat above 100 degrees
(lukewarm). Remove pan from the heat, and stir in the buttermilk. Pour
the liquid into a clean glass jar.
Place the lid on the jar, without tightening
it, and place the jar in a warm (80 to 90 degrees) spot. Let the
cream develop until it is noticeably thicker, 12 to 24 hours. Stir gently,
and refrigerate at least 4 hours to overnight, chilling and thickening
thoroughly. Cover, and refrigerate up to 10 days.