Pan Fried Chicken with Wilted Spinach, Wild Rice with a Soubise Sauce
Here’s a wonderful pan fried chicken idea for dinner. Truly, it’s the soubise sauce (white sauce with pureed onions) that make this dish so delicious. Finished off the wild rice and wilted spinach, this dish is both elegant and practical.
Ingredients
4 large chicken thighs
6-8 cups fresh spinach
4 cups cooked wild rice
1 large onion, diced
8 tbsp butter
1/4 cup flour
4 cups milk
1 cup cream
1 bay leaf
Salt and pepper to taste
Olive oil
Instructions
1
Salt and pepper the chicken thighs and brown both sides in an oven safe fry pan, finish cooking in a 400 degree oven for about 20 minutes or until the internal temperature reaches 165 degree’s. Being careful, remove from the oven and set them aside. Remove the chicken to a plate and wilt the spinach in the chicken fat, salt and pepper to taste.
2
Cook the wild rice according to the package directions and set aside.
3
To a large pan, add the diced onion and butter. Sauté the diced onions for about 15 minutes until they are translucent and tender.
4
Sprinkle the flour over the onions and mix to combine. Pour the milk and cream into the pan along with the bay leaf and stir to incorporate the roux into the milk mixture. Bring to a simmer and cook for about 5 minutes or until it thickens into a nice sauce.
5
Strain the sauce over a large bowl (remove the bay leaf) and carefully press the mixture through the sieve, mashing the onions into the sauce so they are essentially pureed. Salt and pepper the sauce to taste and reheat if needed.
6
To assemble the dish, spoon a large spoonful on the sauce bottom of the plate spreading into into a large circle. Spoon a large spoonful of wild rice (about 1 cup) followed wilted lettuce and top with the cooked chicken thighs. Make 4 plates.
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