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Broiled Chipotle Chicken with Creamy Spinach
Broiled Chipotle Chicken with Creamy Spinach – from Petra Hildebrand
Serves 4
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, well rinsed
Salt
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 don’t
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.
1.   Place the chopped canned chipotles and 2 tablespoons thick cream in
a small bowl, and mix to combine.
2.   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 3 hours.
3.   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.
4.   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.
5.   Transfer the chicken breasts to a warm platter, and transfer platter
to a warm oven.
6.   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 chicken.
Thick Cream
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
1.   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.
2.   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.
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