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Chicken With Dried Fruit & Spinach in a Creamy Egg Sauce

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“There is an Italian recipe I love, made with Lamb, that uses egg this way. I love it and have been wanted to try it with other things. When I saw the list of ingredients for this contest this was the first idea that came to mind. I cooked it for someone, who I thought would hate it, and he LOVED it. Serve with pasta, risotto (my choice), or polenta. As you can tell from the name, my creativity stays in the kitchen.”
1hr 15mins

Ingredients Nutrition

  • 1 whole chicken, cut into 8 pieces, remove skin if you wish
  • 59.14 ml extra virgin olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced (or to taste)
  • 118.29 ml flour (for dredging, you may need more or less)
  • 236.59 ml dry white wine
  • 78.78 ml raisins, plumped in hot water or 78.78 ml broth
  • 78.78 ml chopped dried apricot, plumped with the raisins (chop to the same size as the rasins)
  • 2 egg yolks
  • 1 lemon, juice of (or to taste)
  • 255.14 g bagof prewashed Baby Spinach


  1. Place oil in a large skillet and warm over medium heat.
  2. Add onions and saute until opaque.
  3. Add the garlic and saute while doing the next step, don't over brown garlic.
  4. Dredge chicken pieces in flour and add them to the pan.
  5. Brown chicken turning as needed.
  6. Pour wine over chicken and deglaze pan.
  7. Cover and simmer about 1/2 hour.
  8. Add drained rasins and apricots.
  9. Simmer on low heat until the chicken begins to pull away from the bone, about another 1/2 hour.
  10. Uncover and add the spinach, let wilt while stiring into the sauce.
  11. In a small bowl beat egg yolks with lemon juice.
  12. Remove skillet from heat.
  13. Add the beaten egg yolk and stir into the sauce until it forms a creamy consistencey (don't cream the spinach, just stir everything together), coating chicken pieces with sauce.
  14. Serve hot and enjoy!

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