Chicken with spinach in creamy sauce

6 servings
1 hour 20 min

How do I put out a spinach chicken in a creamy sauce in a pan? Very simple. First, prepare the necessary ingredients according to the list. For the recipe, you can use an entire chicken like me, or parts of it: fillet, shins or thighs, with or without bones. Cream can be any fat, but the higher the fat percentage, the higher the calorie content of the dish. I use 20 per cent fat cream. They are just right for sauces.

Wash the chicken, dry and cut into portions, optionally removing the skin from them in parallel. Since the cream is medium fat, I removed the skin to reduce the calorie content of the dish. If the resulting breast halves are large, it is better to cut them into 2-3 parts. I decided not to use wings here - they are more suitable for soup.

Peel and dice the bulb.

Wash and dry the spinach. Remove the long petioles. Tear large leaves with your hands. If there is no way to buy fresh spinach, you can replace it with frozen spinach. It will need to defrost and drain the released liquid.

In a deep frying pan over medium heat, heat the vegetable oil. Lay out the chicken and onions and fry, stirring, 7-10 minutes until golden crust appears on the chicken.

Pour in the cold cream, pour in the spices and herbs. For information on how to make sure that the cream does not collapse, see the special article in the link under the recipe.

Simmer under the lid for 15 minutes or longer until the chicken is ready. If the pieces are large, and even with bones, then it will most likely take longer than the specified time to extinguish. And before adding spinach, check the meat for readiness - it should not be red or bright pink at the bones.

If the chicken is ready, add the prepared spinach to the pan. Stir and warm everything together for 1-2 minutes.

Spinach should cringe, become soft.

Remove the pan from the heat. Spread the spinach chicken on plates and serve to the table. Enjoy your meal!