[CH] Broiled Chipotle Chicken w/ Creamy Spinach

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This recipe can be elegantly presented and is, at the
same time, very easy.
I usually include some of the adobo in the cream
mixture but be careful to
not overpower the chicken. It is an absolute dream for
impressing someone
who doesn't cook much.
  I'm sorry it isn't formatted for a recipe program
but I already had it in
WordPerfect and it was easier this way.

Blake in San Antonio
Mailto: blakeo@flash.net

!¡!¡!~~~~~~~~~~~~~!¡!¡

Broiled Chipotle Chicken w/ Creamy Spinach

2 canned chipotle chiles in adobo; finely chopped (~2
Tbl)
1¼ cups thick cream (or crème fraîche)
4 large chicken breasts or 6 thighs (skinless &
boneless)
¼ cup chicken stock; hot if possible
6 cups spinach (~10 oz.); cleaned thoroughly & stems
removed
1 tbsp lemon zest; optional

- Mix the chiles and 2 tablespoons cream in a small
bowl
- Place the chicken in a large bowl, pour the
chile/cream mixture over it, being sure to coat well.
- Marinate for 2 to 3 hours in the refrigerator
- Remember that you will be scraping a residue from
the broiling pan so select one that can be abused, is
flat bottomed, and as small as possible to accommodate
the chicken. You want some charring of the cream but
it is easy to overdo it if the broiling pan is too
big.
- Broil the chicken 6 inches away from the heat source
until it is golden brown. Turn the chicken and pour
the remaining cream around it. Return to the broiler
till the chicken is deep golden and no longer squishy
to the touch. (4-5 minutes)
- Transfer the chicken to a platter and keep warm
- Scrape the cream mixture from the broiling pan into
a large saucepan. Add the chicken stock and the
spinach and bring to a boil over high heat. Cook,
stirring constantly, over high heat till the spinach
is wilted and the liquid is reduced and thick to your
taste. (~3 minutes)
- Season w/ salt and arrange artfully on the plate for
serving.
- An interesting variation is to add some lemon zest
to the cream a day before using it.

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