Chicken with Sun-Dried Tomatoes and Creamy Spinach Sauce

Recipe:

Ingredient Notes:

• Chicken. In this recipe, I use the boneless chicken legs – they make the dish 100% juicy. Or if you want to use breast fillet, that’s fine too. Just keep in mind that it cooks for less time, so you have to be careful not to overcook it.
• Spinach. You can use fresh or frozen spinach. In the latter case, it is better not to buy chopped spinach, but frozen in whole leaves. The option with chopped is generally also possible, but it will be evenly distributed in the sauce.
  The weight in the ingredient is already given after removing the stems or defrosting the spinach.
• Stock. The best way to cook this dish is with chicken stock, either homemade or store-bought. In a very extreme case, you can use regular water, but the flavor will be less rich.
• Cream. I use cream with a fat content of 20%. You can use heavy cream – 30-33% fat – by increasing the amount of stock and reducing the amount of cream. If you want to cook the dish with half-and-half, exclude the stock altogether and add all the cream immediately after frying the flour.
• Sun-dried tomatoes. Purchased or homemade, it makes no difference. There is nothing to substitute. If simply excluded, the dish will be very simple and basic in flavor. Fresh tomatoes will not work as a substitute.
• Onions. I’ve used the standard yellow onion. Optionally, you can use shallots, white onions, or white parts of leeks.

Let’s start cooking.

Chop the onion, garlic and tomatoes.

Remove the spinach stems and chop the leaves.

Debone the chicken legs and remove the skin if desired. Cut the meat into bite-sized pieces.

Heat 2 tablespoons of vegetable oil in a deep frying pan over high heat and fry the chicken in 2-3 batches until browned on all sides. Season with salt.

Transfer to a plate.

Reduce heat to medium and add onions to pan. Cook, stirring, until translucent, 3 to 4 minutes. During cooking, scrape up any caramelized chicken juices with a spatula.

Add the tomatoes, Herbs de Pricence mix, and garlic. Cook, stirring, for one minute.

Add the flour and cook, stirring, for another minute. Pour in the heated stock, stirring constantly.

Return the chicken to the pan.

Cover and simmer over low heat for about 10 minutes. Then add the spinach.

Stir. Add cream, stir, salt to taste and bring to a boil.

Simmer for a few minutes, then remove from heat.

Serve.

Enjoy!