Preparation | Cooking | Start to finish |
---|---|---|
45 min. | 50 min. | 1 hour 35 min. |
1 | Cut 400 g chicken breast into medium-sized chunks. | ![]() |
2 | Pour 3 tablespoons olive oil into a large frying pan on high heat. When good and hot, add the chicken, salt and pepper. Fry until lightly browned all over. | ![]() |
3 | Turn off the heat, then add 2 tablespoons chilli spices and mix well to coat the chicken evenly with the spices. | ![]() |
4 | Transfer to a plate and set aside. | ![]() |
5 | Prepare 800 g fresh spinach, but leave raw. | ![]() |
6 | Melt 50 g butter in a large frying pan on high heat. When good and hot add enough fresh spinach all at once to fill the pan. Be careful: the water left on the leaves will spit at first, so take care not to get scalded. | ![]() |
7 | Stir with a spatula until the spinach has shrunk down. as shown in the photo. You have just "wilted" the spinach in butter – another cooking method. Wilt all the spinach like this in batches, transferring it to a plate when done. | ![]() |
8 | Preheat the oven to 410°F (210°C). Butter a gratin dish and spread half the spinach in the bottom. Salt and pepper. | ![]() |
9 | Add the chicken pieces. | ![]() |
10 | Spread half the bechamel sauce on top. | ![]() |
11 | Add the rest of the spinach; salt and pepper again. | ![]() |
12 | Finish with the remaining sauce and scatter grated cheese over the top. | ![]() |
13 | Bake for about 40 minutes until the top is nicely browned. Your gratin is ready. | ![]() |