Ingredients
- 800 g chicken breast in chunks
- 400 g chicken broth
- 200 g clean fresh spinach
- 80 g dry white wine
- 70 g fresh ginger
- 40 g hazelnuts
- 1 shallot
- flour
- butter
- parsley
- garlic
- extra virgin olive oil
- salt
- pepper
For the recipe some ginger chicken with hazelnuts and spinach, flour the chicken pieces and brown them in a hot pan with 30 g of butter and 1 teaspoon of oil. Let them brown for 3-4 minutes, turn them over and cook for another 2 minutes, then add the sliced shallot and blend with the white wine. Season with salt and pepper.
Peel ginger, grate it, collect the pulp in a cloth or double sheet of kitchen paper and squeeze firmly, squeezing out the juice (if you use the extractor, 50 g of peeled ginger will suffice). Add it to the chicken, along with the broth and cook uncovered for 10 minutes, until the sauce has reduced to a sauce.
Jump fry the spinach with a piece of butter and 1 clove of garlic with the peel for a few minutes.
Complete the chicken with the hazelnuts, adding them in the last 2 minutes of cooking. Season with salt, pepper and serve with parsley leaves accompanying with spinach.
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