Chicken with spinach

Name: Chicken with spinach
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1, 2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Spinach; 100 g Shallots; 2 Garlic cloves; 1 red pepper; 4 TABLESPOONS Oil; 1 TABLESPOON Sweet peppers; 1/4 l Chicken broth (instant); 250 g Whipped cream; 2 TABLESPOONS sauce thickener; 3-4 Tbsp Lemon juice

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1, 2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Spinach
100 g Shallots
2 Garlic cloves
1 red pepper
4 TABLESPOONS Oil
1 TABLESPOON Sweet peppers
1/4 l Chicken broth (instant)
250 g Whipped cream
2 TABLESPOONS sauce thickener
3-4 Tbsp Lemon juice

Directions

1
Rinse chicken cold and pat dry. Rub with salt and pepper and place on a cold rinsed fat pan of the oven. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 45-55 minutes. In the meantime, segregate the spinach and wash thoroughly. Drain well and chop if necessary. Peel shallots and garlic.
2
Halve or quarter the shallots and cut the garlic into slices. Clean, wash and chop the peppers. Heat 2 tablespoons of oil in a large pan. Add onions, garlic and paprika and fry. Add spinach and steam over medium heat for about 10 minutes. Season with salt and pepper. Mix remaining oil and paprika. Brush the chicken with it 20 minutes before the end of the cooking time. Remove the chicken from the fat pan. Pass the frying fat through a sieve. Add stock and cream and bring to the boil briefly.
3
Season with salt and pepper. Mix remaining oil and paprika. Brush the chicken with it 20 minutes before the end of the cooking time. Remove the chicken from the fat pan. Pass the frying fat through a sieve. Add stock and cream and bring to the boil briefly. Stir in the sauce thickener. Season the sauce with lemon juice, salt and pepper