Garlicky Chicken Dinner, one of the new recipes I tried last month, turned out so tasty my guy asked me not to tweak it. Since we both love garlic (this recipe uses a lot) and he ate the carrots -- which he hates -- without complaint, I had to agree.
I did make some changes during the cooking; I used four pieces of chicken (two of each) and four medium russet potatoes because that's what I had on hand. I often downsize like this to make it suit two people. I didn't remove the chicken from the pan when I got to the final stage of adding the spinach. Also, the cooking time for the meat for me was an hour, I think because my chicken thighs and drumsticks were on the thick side. Finally, my market does not sell 5-oz. bags of fresh spinach, so I used a 10-oz. box of frozen which I first defrosted and drained. I thought it was a bit heavy for a summer meal, but my guy ate two huge plates of it, so there you go.
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