- 3 to 4 pounds bone-in chicken thighs and legs, patted dry
- Salt and pepper
- 1 ½ tablespoons canola oil
- 3 (5-ounce) containers spinach
- ¾ cup chicken broth or instant chicken concentrate + water
- ¾ cup peeled garlic cloves or 2 to 3 bulbs garlic, peeled
- 3 to 4 sprigs rosemary
1. Season chicken pieces with salt and pepper.
2. In a large, heavy-duty Dutch oven over medium-high heat, warm the oil. In two batches, briefly sear both sides of chicken until slightly golden in color, about a few minutes per side. Transfer browned chicken to a plate.
3. Stir in each container of spinach, until barely wilted. Add garlic and chicken broth. Transfer chicken back into the pot, placing on top of spinach and garlic. Top with rosemary sprigs.
4. Let liquid come to a boil; cover with a lid and reduce heat so liquid is at just a simmer. Let mixture simmer until chicken is fully cooked, about 40 minutes. Cut into the thickest chicken piece to determine that it’s no longer pink or double-check with a meat thermometer, which should register 165 degrees F. 5. Remove and discard rosemary sprigs. Serve the chicken with the garlic cloves and spinach. Serve the broth on the side to drizzle over the chicken or dip bread into. Spread garlic cloves onto bread.