Chicken legs creamy spinach-champignon sauce

Ingredients

For 4 servings

• •3 3 chicken thighs
• •1 1 butter nut
• •1 1 fillet of olive oil
• •10 cl 10 cl water
• •thyme
• •salt
• •pepper
• •500 g 500 gr mushrooms from Paris
• •250 g 250 gr fresh (or frozen) spinach
• •40 cl 40 cl vegetable cream (here rice)
• •1 1 butter nut
• •1 1 fillet of olive oil
• •1 1 shallots
• •salt
• •pepper

Method

1. 1.Start by removing the bones from the chicken and cut the pieces in half. In a large skillet, heat the butter with a trait of olive oil, then grab the chicken 5 minutes on each side until it is slightly golden. Pour a pinch of salt, pepper and thyme over the meat, then pour the water into the pan. Cover and simmer gently for about 45 minutes so the chicken is well cooked and tender. While the chicken is cooked, start preparing the sauce. In a second pan, melt a little butter with olive oil. Cut the mushrooms into thin slats and pour them into the pan. Let them come back for 5 to 10 minutes, stirring from time to time to lightly brown and release their flavour. Add the chiseled shallot finely into the skillet with the mushrooms and cook for 5 to 10 minutes. Then pour the fresh (or frozen) spinach and mix well until it fades. Season with a little salt and pepper according to your taste, then gently pour the vegetable cream into the pan. Reduce this tasty sauce for about 10 minutes over medium heat, stirring gently. Once the chicken is perfectly cooked, remove the pieces from their cooking juice and gently place them in the creamy sauce with spinach and mushrooms. Mix lightly so that each piece of chicken is well coated with sauce. Pour it all into a serving dish and it's ready to taste! Pair the chicken with rice, pasta or potatoes according to your preferences.