Sauteed Chicken Over Wilted Spinach With Kumquat Sauce
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3
Kumquats1 large
Shallot1 tbsp
Butter2 tbsps
Sugar1 cup
Water3 tbsps
Wine Vinegar (white-)1 teaspoon
Red Pepper Flake (dried hot)Directions:
1
Separately cut kumquats and shallot crosswise into thin slices, discarding any kumquat seeds
2
Season chicken with salt and pepper
3
In a skillet heat butter over moderately high heat until foam subsides and saute chicken, skin sides down, until skin is golden and crisp, about 5 minutes
4
Turn chicken over and cook over moderate heat until just cooked through, about 5 minutes more
5
Transfer chicken to a plate and keep warm, covered
6
Add shallot to fat remaining in skillet and cook, stirring frequently, 1 minute
7
Sprinkle sugar over shallot and cook, undisturbed, until sugar is melted and golden
8
Immediately stir in kumquats, water, vinegar, and red pepper flakes and simmer, stirring, until sugar is dissolved
9
Stir in parsley and salt to taste and, if sauce is too liquid, simmer until thickened to desired consistency, about 1 minute
10
Transfer two thirds sauce to a small bowl and to remainder add spinach and salt to taste, turning with tongs until just wilted
11
Divide spinach between 2 plates and top with chicken
12
Spoon sauce over chicken