From Everyday Food
Chicken and Spinach Rice
1 cup long-grain white rice
Coarse salt and ground pepper
1 bunch flat-leaf spinach (1 pound), thick stems removed, leaves washed well and coarsely chopped
1 tablespoon olive oil
8 chicken culets (about 1 1/2 pounds total)
1/3 cup dry white wine
1/4 cup pitted Kalamata olives, slivered
1/4 cup golden raisins
- In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice, season with salt, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 16 to 18 minutes.
- Remove pan from heat; add spinach, cover, and let stand, without stirring, for 5 minutes. Using a fork, fluff rice and mix in spinach.
- While rice is cooking, heat oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook in two batches, until browned outside and opaque throughout, 1 to 2 minutes per side. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.
- Add wine, olives, and raisins to skillet. Cook over medium-high until wine is almost evaporated, 1 to 2 minutes. Add 1/2 cup water; cook until sauce is reduced by half, 2 to 3 minutes. Serve chicken over spinach rice, and top with sauce.