Napa Farmhouse 1885™: Chicken with Spinach & Artichoke Dip Sauce

Sometimes the best recipes are happy accidents. Sometimes, when experimenting with leftovers, you create a new dish even better than the original. This tender and creamy Chicken with Spinach & Artichoke Dip Sauce is a perfect example.

Some of my girlfriends and I are starting a "Salon", a version of a book club. My talented friend and author, Lili, suggested the name as an homage to the writers and artist salons held here in Taos in the 1920's and 30's. Creatives from the East Coast discovered Taos and the tradition was born. We differ from a more typical book club in that there is a greater emphasis on discussion versus reading. (In fact, while everyone is encouraged to read the monthly book selection, the only requirement is the hostess. Other members can listen to podcasts, read reviews or simply listen and join in the discussion. We also plan to have guest speakers when possible). O.K. you ask. Sounds good but what does this have to do with the chicken recipe?

I hosted the first event and, as always, made way too much food. It had been an appetizer party so dips, spreads, vegetables, crackers, bread, chicken wings, cheese, olives and roasted buffalo style cauliflower (recipe to be shared soon) were stacked in my refrigerator. I looked at a bowl of leftover spinach & artichoke dip, as well as a large packet of chicken legs from the freezer, and voilà!...the dish was born.

This recipe is a breeze if you have the dip on hand. You simply spread the dip over the chicken to coat, top with olive oil and seasonings and bake. Topped with some grated cheese at the end, this tastes like you spent all day prepping. So not true. If you don't have leftover dip, I am including links to two recipe options. Both are easy and delicious. Hint..make the dip, save half for the chicken, and enjoy the rest with chips, crackers, crostini and/or vegetables. You do not need to wait for a party...treat yourself once in a while. Enjoy!

Spinach & Artichoke Dip Chicken
(serves 6)

12 chicken legs (organic if you can)

1/2 recipe prepared spinach & artichoke dip ** see note

extra virgin olive oil

grey sea salt

freshly cracked black pepper

1/4 cup shredded parmigiano-reggiano or mozzarella cheese for topping

Preheat oven to 425 degrees. Line rimmed baking sheet with parchment, drizzle approx 2 tbsp extra virgin olive oil over foil. Using a pastry brush, coat entire pan with the oil. Place chicken legs on prepared baking sheet. Generously season chicken with the salt and pepper.

Place dip in a medium-sized saucepan. Heat over medium-heat stirring to combine. Do not let boil. When dip is warm, remove from heat. Using a large spoon, coat each chicken leg using all the spinach dip. Drizzle top of prepared chicken with additional olive oil..approx 1 tbsp in total.

Place chicken in preheated oven and bake 35-40 minutes...until chicken is cooked. (juices should run clear when pricked with a sharp knife). Turn chicken twice during cooking time. Remove from oven and sprinkle cheese on top allowing it to melt a bit.

Serve immediately.

I serve this with steamed red potatoes drizzled with the absolute best quality extra virgin olive oil and sprinkled with grey sea salt. Add a salad and dinner is served!

** For the spinach & artichoke dip, I use either this recipe or this one. Both are delicious and the decision just depends on what ingredients I have on hand. Use one of these suggestions, your own favorite recipe, or even a purchased dip.

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Other chicken recipes you may enjoy: