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Stuffed chicken fever


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Make up the spinach in enough time that you can stick it under the chicken for the last 10 minutes or so of cooking to catch some smoke and juices and heat up. Here's my favorite easy chicken sauce/gravy:

 

1 cup white wine, 1/2 cup water, 2 tsp chicken bouillon, 1/2 tbsp poultry herbs (sage/thyme/rosemary/etc). Bring that to a boil then whisk in a slurry of 1/2 cup flour mixed well with 1/2 cup cold water. Bring to a light boil for about 5-10 minutes until thickened and the flour is cooked a bit then add 1 tbsp butter, parsley, salt and pepper to taste.

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Brined without lemon; stuffed with swiss cheese and grilled indirect as my oven got a little warm.  I might not have done the pouch correctly as I cut into the side.  Anyway it was a good Friday night dinner.  I like the ratio of spinach/mushroom/bacon to chicken when it is made separately.

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