Chicken with Ricotta and Thyme over Spinach

I got this one from Jamie Oliver's Happy Days with Naked Chef. And I was indeed happy. The original recipe was called Pan-roasted Guinea Fowl with Pomegranates and Spinach. It was a little weird stuffing cheese under chicken skin. But the chicken came out soft and juicy with distinct smell of thyme.



Ingredients

• About 3 pounds whole chicken


• 1 cup ricotta cheese


• 2 teaspoons dried thyme


• 1 tablespoon butter


• 1 clove of garlic - peeled and chopped


• 1/2 cup white wine


• 1 pound fresh spinach


• Olive oil


• Salt and black pepper

Chicken pieces in a pan coming out of the oven.
Directions

1. Preheat the oven to 425 degrees.


2. Separate chicken legs and wings from its breast. Cut the breast in half. Mix thyme with ricotta. Stuff the cheese under chicken skin. Rub the with salt and pepper.


3. In an oven proof pan, heat about a table spoon of olive oil on a stove top. Lightly fry the chicken until its skin is slightly brown.


4. Add chopped garlic and white wine to the pan. Cut butter into small chunks and dot over the chicken.


5. Place the pan in the preheated oven and bake for 25 minutes.


6. Remove the pan from the oven and place on a stove top at high heat. Add a handful of spinach at a time to the pan. Cook the spinach for a few seconds until just wilted.


7. Serve the chicken over spinach with chicken juice from the pan. Make about 4 portions.