|Chicken thighs/Chicken drumsticks||2 1⁄2 Pound|
|Fresh spinach||10 Ounce (1 Package)|
|Garlic||3 Clove (15 gm), peeled and minced|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. Skin the chicken while you bring 1 quart of lightly salted water to a boil in a 12- or 14-inch skillet. Add the chicken and simmer, covered, for 20 minutes.
2. Preheat the broiler. Trim the spinach of coarse stems and blemished leaves, and wash it. Melt 3 tablespoons of the butter in a 4-quart saucepan, add the garlic, and cook, uncovered, over moderately low heat for 1 or 2 minutes, or until golden but not brown. Add the spinach and cook stirring, until it is just limp—4 to 5 minutes. Transfer the spinach to a buttered 9"x9"x2" flameproof baking dish.
3. Remove the chicken from the water, pat it dry with paper toweling, and place it on top of the spinach. Melt the remaining 3 tablespoons of butter, combine with the bread crumbs
and cheese, and sprinkle the mixture over the chicken. Broil 4 inches from the heat until the chicken is golden brown—about 3 or 4 minutes.