Spanish garlic chicken with spinach and bread

Ingredients

For 1 serving

• Skinless chicken thighs160 g
• Garlic3 cloves
• White wine50 ml
• Parsleyto taste
• Chili pepperto taste
• Spinach250 g
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

Method

1. Cut the chicken thighs into bite-sized pieces of about 3 cm, pat them dry with kitchen paper and season with salt and black pepper. Crush the garlic cloves with your palm, leaving the skin on.
2. Heat half the oil in a lidded frying pan over medium heat, add the chicken and garlic and brown for 8 minutes, turning often, until the chicken is golden all over and the garlic is well coloured but not burnt.
3. Pour in the white wine over high heat, let the alcohol cook off for a minute, add the chilli, then cover and cook over low heat for 12 minutes, until the chicken is tender and the liquid has reduced to a light sauce.
4. Meanwhile wash the spinach well and sauté it in another pan with the remaining oil over medium heat for 3 minutes, until wilted; season with salt.
5. Turn off the heat under the chicken, sprinkle with chopped parsley and serve with the spinach and the bread to mop up the garlic sauce.