Main Ingredients:

1 tablespoon olive oil
3 chicken breast halves ( 1 1/2 pounds), skinned
3 chicken thighs (3/4 pound), skinned
3 chicken drumsticks (1/2 pound), skinned
3/4 cup diagonally sliced carrot
10 cloves garlic, halved
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound spinach, trimmed and torn

Cooking Preparation of the Recipe:

Heat oil in a large nonstick skillet over medium heat until hot. Add chicken, and cook 5 minutes on each side or until browned; add carrot and garlic. Cover, reduce heat, and cook 20 minutes, turning chicken once. Remove chicken and carrot from skillet with a slotted spoon; set aside and keep warm. Cover skillet, and cook garlic and additional 3 minutes. Add broth, salt, and pepper; bring to a boil. Cook, uncovered, 3 minutes or until reduced to 1/4 cup. Place mixture in container of an electric blender; cover and process 30 seconds or until smooth. Set aside.
Place a large Dutch oven over medium heat , and add spinach; cover and cook 3 minutes. (Do not add water.) Drain. Place spinach on a serving platter. Arrange chicken and carrot on top of spinach; drizzle with garlic mixture.

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