Chicken and spinach stew with macaroni

 

Ingredients (Serves 4)

1 chicken thigh (300g)

1 bunch spinach (200g)

40g quick-cook macaroni

1 onion

1 pack shimeji mushrooms (100g)

1 slice bacon (sliced)

Salt and pepper to taste

20g butter (or margarine)

4 tablespoons flour

A [2 cups (400mL) milk, 1 1/2 cups (300mL) water, 4 teaspoons granulated consommé soup stock (2 granulated consommé soup stocks)]

20g pizza cheese (if available)

Coarsely ground black pepper (optional) to taste

[Directions]

(1) Prepare the ingredients

Thinly slice the onion and remove the stems of the shimeji mushrooms and shred them. Roughly chop the spinach and blanch in boiling water in a frying pan for about 1 minute, then drain and drain. Cut the bacon into 1cm cubes. Cut the chicken into bite-sized pieces and sprinkle with a little salt and pepper.

(2) Stir-fry

Melt the butter in the open frying pan (1) over medium heat and fry the chicken (1) skin-side down. Once browned, flip it over and fry the onion, shiitake mushrooms, and bacon (1) in the open space. Once soft, sprinkle in the flour and stir-fry until combined.

(3) Simmer and finish

Add (A) and the macaroni and simmer, stirring, until the macaroni is cooked through. Add the pizza cheese, season with a little salt and pepper, and serve in a serving dish. Sprinkle with coarsely ground pepper.