John Myers
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Chicken Legs on Spinach with Parmesan Crusti
The perfect chicken legs on spinach with parmesan crusti recipe with a picture and simple step-by-step instructions.
- 1 piece Organic boneless chicken legs
- 100 g Baby spinach
- 1 disc Whole grain toast
- 1 piece Shallot
- 2 Clove of garlic
- 1 Lime
- 1 pinch Sugar
- Salt
- Rosemary
- Thyme
- Chili
- Pepper
- Sweet paprika
- Parmesan shaved
- Olive oil
preparation
- Remove the bones from the chicken legs. This shortens the cooking time. Remove the crust from the toast and cut the bread into small cubes, dice the shallot and chop a clove of garlic. Wash the spinach and drain well. (You can also buy it ready-to-use washed)
Chicken legs
- Season the chicken thighs with salt, pepper and paprika. Heat the butter in a pan and fry the chicken legs until crispy. When frying, add the rosemary, thyme, chilli and garlic to the pan. After searing, finish cooking the chicken legs in the oven. (Circulating air about 100 ° C)
spinach
- Put the olive oil in a pan and sweat the shallots in it. Then add the chopped garlic and the spinach. Season a little with salt and pour some lime juice and a pinch of sugar over it. After collapsing, arrange the spinach on a plate.
Krusti
- Bake the pieces of bread in a pan with butter and sprinkle with Parmesan. Then put on the spinach.
Serving
- Put the chicken on the plate. Good Appetite.
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