Chicken & creamed spinach
Creamed spinach is one of my favourite side dishes, and with the addition of crispy pan fried chicken and cannellini beans, i’ve managed to adapt this dish into a nicely balanced and delicious main course meal.
Ingredients
1 chicken thigh
1 clove garlic, sliced
½ tin cannellini beans, drained
Handful of spinach
75ml single cream
Olive oil
Salt & pepper
Recipe
Start by seasoning and pan frying the chicken thigh, skin side down, over a medium heat in a splash of olive oil. After about 7 minutes, once the skin has gone a lovely golden brown colour, flip the chicken thigh and continue to cook for a further 7 minutes on the other side. Next, add the garlic and just as it starts to brown, throw in the cannellini beans and then the spinach. Once the spinach has wilted, pour over the cream, season with salt and pepper, then simmer for a few minutes to thicken the sauce a bit.