Ingredients
4 Chicken Leg Quarters
2 cups Spinach, chopped and drained, frozen or fresh
6 cups cooked rice
4 cloves fresh garlic, minced
1 cup fresh Blueberries , set aside 6 of the plumper berries for a garnish
1 cup fresh Raspberries, set aside 6 of the plumper berries for a garnish
2 pats butter
1 green onion, finely chopped
olive oil
salt
pepper
3 tbsp white wine
Preparation
Preheat oven to 350 degrees F.
Rinse each chicken quarter and pat dry.
Preheat skillet with 1 pat butter and 1 tablespoon of olive oil over medium heat.
Rub each chicken quarter with salt, pepper, and ½ of the minced garlic.
Place in the skillet and cook for about two and a half minute on each side.
When chicken is lightly browned on both sides, remove from skillet and place in an oven safe glass dish.
Blend remaining berries with 1 teaspoon olive oil, a pinch of salt, and a pinch of pepper until it reaches a thick sauce consistency.
Pour mixture over the glass dish, coating each chicken quarter with the berry sauce.
Place glass dish in oven and bake for 35 to 40 minutes, or until juices run clear.
Let rest for at least 5 minutes before serving.
Deglaze the baking dish with a little white wine or water.
Spoon liquid over plated chicken.
In a skillet, melt remaining butter and 1 tablespoon of olive oil over medium-high heat.
Stir in garlic and spinach.
When heated through, stir in rice until all is combined and heated.
Add salt and pepper to taste.
Remove from heat. Enjoy!
