Easy Spinach and Chicken in Cream Sauce

1. 1

   Parboil the spinach, and cut into 5 cm lengths.

2. 2

   Cut the onion into thick slices.

3. 3

   Cut the bacon into 2-3 cm wide strips.

4. 4

   Pound the chicken thigh with a meat tenderizer or poke holes with a fork.

5. 5

   Cut into bite-sized pieces, and place in a bowl.

6. 6

   Pre-season with salt and sake.

7. 7

   Melt the butter for stir-frying in a frying pan.

8. 8

   Fry the skin side of the chicken first.

9. 9

   For 2 minutes, flip, and fry the other side for 2 minutes.

10. 10

    Lid and steam-fry for 3 minutes to cook through.

11. 11

    When the chicken is cooked through, make space in the middle of the pan.

12. 12

    Add the garlic in the oil from the chicken, and stir-fry until fragrant.

13. 13

    Add the onion and bacon, and continue stir-frying.

14. 14

    When the onion becomes soft and wilted, add the consomme and flour, and mix well.

15. 15

    When everything is coated with the flour, add the milk and spinach.

16. 16

    You can increase the amount of milk if you like.

17. 17

    Adjust the taste with salt and pepper.

18. 18

    When the sauce thickens, it's done!

* Per serving · 4 servings · Values may vary.

No additional tips available.