Ingredients
- 2 cups torn bread
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 4 cups packed flat-leaf spinach, washed
- 1 medium yellow onion, finely chopped
- 1 garlic clove, minced
- ¼ cup white wine
- 2 tablespoons all-purpose flour
- 1 ½ cups half-and-half
- ½ teaspoon fresh lemon juice
- 1 cup shredded rotisserie chicken
Directions
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Prepare bread: Preheat oven to 450 degrees Fahrenheit. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside.
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Cook spinach: In a medium pot, heat 1 1/2 teaspoons oil over medium-high heat. Add spinach; season with salt. Cook, stirring, until wilted, about 2 minutes.
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Drain: Transfer to a colander, let cool, then squeeze out water.
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Chop spinach: Coarsely chop spinach and set aside.
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Cook onion and garlic: Wipe pot clean and heat 1 1/2 teaspoons oil over medium heat. Add onion and garlic, then season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
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Add wine: Add wine to pot and cook until almost evaporated, about 5 minutes.
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Make roux: Add flour and cook, stirring, 30 seconds.
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Make cream sauce: Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
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Add spinach and chicken: Remove from heat and stir in chopped spinach and chicken. Season with salt and pepper.
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Combine with bread and bake: Transfer the sauce to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes. (MarthaStewart)
