• Spinach1 bunch
• Onion1
• Chicken thigh1
• Bacon2 slices
• Butter (for sautéing)10g
• Minced garlic1 clove
• Salta pinch
• Sake1 tbsp
• ★All-purpose flour2 tbsp
• ★Chicken bouillon powder2 tsp
• ★Milk200 cc
• ★Salt and pepperto taste

1. 1

   Blanch 1 bunch of spinach lightly, then cut into 5cm pieces.

2. 2

   Slice 1 onion thickly and cut 2 bacon slices into 2-3cm pieces.

3. 3

   Poke 1 chicken thigh with a fork in several places, then cut into bite-sized pieces. Transfer to a bowl and season with a pinch of salt and 1 tbsp sake.

4. 4

   Melt 10g butter in a frying pan and cook the chicken skin-side down for 2 minutes. Flip and cook for another 2 minutes, then cover and steam for about 3 minutes until cooked through.

5. 5

   Once the chicken is cooked, make space in the center of the pan and add 1 clove minced garlic to the oil from the meat to release its aroma.

6. 6

   Add 1 onion and 2 bacon slices, sauté until softened, then sprinkle 2 tbsp ★all-purpose flour and 2 tsp ★chicken bouillon powder over the mixture and stir well.

7. 7

   Once the flour is incorporated, add 200 cc ★milk and 1 bunch spinach, then heat until the sauce becomes creamy.

8. 8

   Season with ★salt and pepper to taste and serve.

The key is to add the garlic after the chicken is cooked, as adding it during cooking will cause it to burn. Leftover portions can be transferred to a baking dish, cooled in the refrigerator, and topped with cheese and baked the next day to make it into a gratin.

• Calories420 kcal
• Protein28.5 g
• Fat18 g
• Carbs22.5 g
• Sodium1.8 g