Berry Patch Chicken with Spinach and Garlic Rice


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The unique sauce of this dish will surprise and delight your dinner guests.

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  • 4 Chicken Leg Quarters
  • 1 C. fresh Blueberries set aside 6 of the plumper berries for a garnish
  • 1 C. fresh Raspberries set aside 6 of the plumper berries for a garnish
  • 2 C. frozen or fresh Spinach, chopped and drained
  • 4-6 C. cooked rice
  • 4 cloves fresh garlic, minced
  • 2 pats butter
  • 1 green onion, finely chopped
  • Olive Oil
  • Salt
  • Pepper
  • 3 Tbs. white wine

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For chicken, preheat oven to 350. Rinse each chicken quarter and pat dry. Heat 1 pat butter and 1Tbs. olive oil In large skillet over medium heat. Rub each chicken quarter with salt, pepper, and 1/2 of the minced garlic. Place in preheated skillet and cook about 2 1/2 minutes each side. After chicken is lightly browned on both sides remove from skillet and place in an ovensafe glass dish. Blend remaining berries with 1 tsp. olive oil pinch of salt and a pich of pepper until a thick sauce consistency. Coat each chicken quarter with the berry sauce. Place in oven and bake for 35-40 minutes, or until juices run clear. Let rest at least 5 minutes before serving. De glaze baking dish with a little white wine or water. Spoon liquid over plated chicken. In skillet, melt remaining butter and 1 Tbs. 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!

Kimberly Atwood Anderson, Eagan, MN

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