Loaded with spinach and wrapped in a silky, rich cream sauce — this dish is absolutely irresistible! The chicken thigh is so juicy and satisfying, you'll want seconds for sure♪
Ingredients
2 servings- Spinach1 bunch
- Onion1
- Chicken thigh1 slice
- Bacon2 slices
- Butter (for sautéing)10g
- Minced garlic1 clove
- Salta pinch
- Sake1 tbsp
- ★All-purpose flour2 tbsp
- ★Chicken consommé (granules)2 tsp
- ★Milk200cc
- ★Salt and pepperto taste
Directions
30 min- 1
Blanch 1 bunch of spinach briefly in boiling water, then cut into roughly 5cm lengths.
- 2
Cut 1 onion into thick slices and cut 2 slices of bacon into 2–3cm wide pieces.
- 3
Pierce 1 chicken thigh all over with a fork, then cut into bite-sized pieces. Place in a bowl and add a pinch of salt and 1 tbsp of sake to marinate.
- 4
Melt 10g of butter in a frying pan over medium heat and cook the chicken skin-side down. Cook for 2 minutes, flip and cook for another 2 minutes, then cover and steam for about 3 minutes until cooked through and plump.
- 5
Once the chicken is cooked, push it to the side of the pan. Add 1 clove of minced garlic to the rendered chicken fat in the center and sauté until fragrant.
- 6
Add 1 onion and 2 slices of bacon and stir-fry until softened. Then sprinkle in ★2 tbsp of flour and ★2 tsp of chicken consommé granules and mix well.
- 7
Once the flour is well incorporated, add ★200cc of milk and the blanched spinach. Cook, stirring, until the sauce thickens.
- 8
Season with ★salt and pepper to taste and it's done!
Tips
Adding the garlic after the chicken is cooked helps prevent it from burning. If using solid consommé cubes, crush them finely before adding. Leftovers can be stored in an oven-safe dish in the refrigerator — the next day, top with cheese and bake for a quick gratin!
Nutrition
Per serving- Calories340 kcal
- Protein19.2 g
- Fat19 g
- Carbs14 g
- Sodium1.6 g
Loaded with spinach and wrapped in a silky, rich cream sauce — this dish is absolutely irresistible! The chicken thigh is so juicy and satisfying, you'll want seconds for sure♪
Ingredients
2 servings- Spinach1 bunch
- Onion1
- Chicken thigh1 slice
- Bacon2 slices
- Butter (for sautéing)10g
- Minced garlic1 clove
- Salta pinch
- Sake1 tbsp
- ★All-purpose flour2 tbsp
- ★Chicken consommé (granules)2 tsp
- ★Milk200cc
- ★Salt and pepperto taste
Directions
30 min- 1
Blanch 1 bunch of spinach briefly in boiling water, then cut into roughly 5cm lengths.
- 2
Cut 1 onion into thick slices and cut 2 slices of bacon into 2–3cm wide pieces.
- 3
Pierce 1 chicken thigh all over with a fork, then cut into bite-sized pieces. Place in a bowl and add a pinch of salt and 1 tbsp of sake to marinate.
- 4
Melt 10g of butter in a frying pan over medium heat and cook the chicken skin-side down. Cook for 2 minutes, flip and cook for another 2 minutes, then cover and steam for about 3 minutes until cooked through and plump.
- 5
Once the chicken is cooked, push it to the side of the pan. Add 1 clove of minced garlic to the rendered chicken fat in the center and sauté until fragrant.
- 6
Add 1 onion and 2 slices of bacon and stir-fry until softened. Then sprinkle in ★2 tbsp of flour and ★2 tsp of chicken consommé granules and mix well.
- 7
Once the flour is well incorporated, add ★200cc of milk and the blanched spinach. Cook, stirring, until the sauce thickens.
- 8
Season with ★salt and pepper to taste and it's done!
Nutrition
Per serving- Calories340 kcal
- Protein19.2 g
- Fat19 g
- Carbs14 g
- Sodium1.6 g
Tips
Adding the garlic after the chicken is cooked helps prevent it from burning. If using solid consommé cubes, crush them finely before adding. Leftovers can be stored in an oven-safe dish in the refrigerator — the next day, top with cheese and bake for a quick gratin!