Chicken with Creamy Spinach-Dijon Sauce

1. 1 Chicken leg quarterspack 1 kg ≈ $2.50 180 g
2. 2 Fresh spinachpack 150 g ≈ $2.50 45 g
3. 3 Cream 20%pack 500 ml ≈ $3.00 45 ml
4. 4 Mustard 6 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Salt 2 g
7. 7 Sugar 20 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the drumsticks in half and pan-fry until golden and cooked through

2. Blend the spinach and cream³ until smooth

3. Stir in the garlic⁵, salt, sugar, and Dijon mustard

4. Add the sauce to the chicken¹ and simmer for 10 minutes