Chicken with Spinach and Cream
Chicken cooked with spinach, mushrooms, and a creamy sauce, served as a hot main dish.
Like creamy chicken and spinach sauce, but without the pasta.
Cook the chicken first, then add the cream near the end. The spinach wilts quickly, so it does not need long cooking.
Ingredients
- as desired Chicken pieces
- 1 Large onion, sliced
- 200 g Mushrooms
- spinach Spinach
- cherry tomatoes Cherry tomatoes
- 1 tablespoon Crushed garlic
- 50 g Butter
- olive oil Olive oil
- 1 tablespoon Flour
- 1 cup Cooking cream
- white pepper White pepper
- bay leaves Bay leaves
- half a teaspoon Ginger
- 1 teaspoon Curry
- salt Salt
- whole peppercorns Whole peppercorns
- cardamom Cardamom
- cloves Cloves
- a little Chicken stock
- hot water Hot water
Instructions
- Place the chicken pieces in a boiling pot, then add the bay leaves, whole peppercorns, cardamom, cloves, and some of the white pepper, ginger, curry, and salt.
- Pour the hot water over the chicken in the boiling pot, then boil the chicken until it is about three-quarters cooked, or approximately 60 to 70 percent done.
- Transfer the chicken pieces to the oven, then brown them under the top heat only, as they have already been boiled.
- Slice the mushrooms before adding them to the dish.
- Heat a frying pan or cooking pot over the heat, then add the butter with a little olive oil so that the butter does not burn.
- Add the sliced onion to the frying pan or pot, then add the salt, white pepper, curry, and ginger.
- Add the crushed garlic to the frying pan or pot once the onion has softened slightly, then stir the ingredients.
- Add a little of the chicken cooking stock to the frying pan or pot, then raise the heat slightly.
- Add the mushrooms to the frying pan or pot, then leave them until softened.
- Add the spinach and cherry tomatoes to the frying pan or pot after the mushrooms and onion have softened, then leave the mixture until it softens slightly.
- Add the chicken stock to the frying pan or pot after the spinach and tomatoes are cooked, then let the ingredients come together.
- Add the flour to the frying pan or pot, then stir it into the sauce to thicken it.
- Lower the heat under the frying pan or pot, then add the cooking cream at the end.
- Remove the browned chicken from the oven, then add it to the frying pan or pot over the spinach, mushroom, and cream mixture.
- Leave the chicken in the frying pan or pot briefly to absorb the flavor of the sauce, then serve the dish hot.