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Recipe for Rosemary Chicken With Spinach | Almanac.com

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Rosemary Chicken With Spinach

Photo Credit
Becky Luigart-Stayner
Yield
4 servings
Category
Poultry
Course
Main Dish
Preparation Method
Cook
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook
March 7, 2023
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To make this simple chicken dinner, simply sprinkle rosemary and garlic over chicken breasts and marinate them in red-wine vinegar and oil.

We prefer fresh rosemary but dried rosemary works, too. Serve over spinach tossed with garlic and oil or just serve with a vegetable of your choice.

This recipe comes from Cooking Fresh from The Old Farmer’s Almanac which contains many more recipes using fresh, healthy ingredients.

Ingredients
4 chicken breast halves, with skin
salt and freshly ground black pepper, to taste
2 cloves garlic, 1 finely chopped, 1 thinly sliced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
3 tablespoons olive oil, divided
3 tablespoons red-wine vinegar, divided
1 pound spinach, stemmed
1/2 teaspoon sugar
Instructions

Place chicken on a plate. Season with salt and pepper. Sprinkle with chopped garlic and rosemary, turning once or twice to coat evenly.

In a bowl, whisk together 2 tablespoons of oil and 1 tablespoon of vinegar. Pour over chicken and set aside to marinate for 20 to 30 minutes.

In a large, heavy skillet over medium-high heat, place chicken breasts skin side down. Reduce heat to medium and cook for 8 minutes, or until browned. Turn chicken over, cover pan, and cook for 5 minutes. Remove cover and continue cooking for 3 minutes, or until chicken reaches 165°F on a meat thermometer.

Meanwhile, steam spinach until barely wilted. Place 1 tablespoon of oil and sliced garlic in a skillet and heat just until garlic sizzles. Remove from heat, add spinach, and toss to coat.

Remove chicken from skillet. Add sugar and remaining 2 tablespoons of vinegar to skillet and boil, stirring, for 1 minute, or until blended and reduced by half.

Drizzle glaze over each chicken breast. Serve on a bed of cooked spinach.

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Comments

Barbara Carrier (not verified)

3 months ago

At the top of the recipe it calls for marinating in balsamic vinegar and oil, but ingredients call for red wine vinegar. Please clarify which one, as the taste is different.

Nancy Coplai (not verified)

1 year 4 months ago

Bone in or removed?

We recommend using chicken breasts in this recipe, so they should not have bones.

Kelly (not verified)

3 years 4 months ago

We just moved into an older home that has a existing well established rosemary bush. It’s cold in California and there are blue flowers on it. Does a rosemary bush flower all year round. I’m allergic to bees and they are all over it.

Alice Clark (not verified)

6 years ago

I love rosemary!! Especially sprinkled fresh from my plant over fresh garden root veggies. Never had it on chicken but going to try it.
Thanks for the post.

Ralph (not verified)

6 years ago

What's the sugar for?

Hi, Ralph. The sugar reduces the acidity of the vinegar. You can certainly omit if it isn’t to your taste. Enjoy!