Chicken in Garlic Bread Sauce
There are sauces and there are sauces. A lot of them are good only when it comes to sprucing up leftovers. But the sauce for this chicken dish has a variety of uses and is a great helper when it comes to getting supper together quickly.
It’s also good with pork, lamb and pasta. You can even serve it as a flavorful soup when you have a little left over in the refrigerator. And the sauce comes together from things you have on hand; omit the spinach if you haven’t been to the market.
This is one recipe you’ll want to keep in the front of your file box.
Break bay leaf into pieces and set aside. Peel and finely chop garlic. Cut ends off onion, then peel and chop onion into small pieces.
Put garlic, onion, milk, broth, vinegar, butter, bay leaf pieces, salt and pepper in medium saucepan. Place pan over medium-low heat and slowly bring to almost boiling, about 25 minutes; this allows flavors to develop.
While sauce is heating, tear bread into small pieces and set aside. Prepare spinach by rinsing and patting dry with paper towels. Chop leaves into pieces.
When sauce is about to boil, reduce heat to low and stir in bread pieces and chopped spinach. Add chicken pieces to sauce. Cover pan and simmer 20 minutes, making sure sauce never boils. Remove lid and turn chicken pieces over. Cover and cook 20 more minutes or until chicken is done. Immediately serve in deep dishes or bowls, using enough sauce to cover chicken pieces.
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