• 4 boneless chicken legs
  • 1 cup of white wine
  • 1 bag of frozen spinach
  • Oil and salt
  • 2 tbsp of flour
  • 2 cups of milk
  • One small scallion
  • A pinch of nutmeg
  • 1 cup of grated cheese


Boil the spinach, strain them and set them aside. Fry the chicken legs and once they are browned add the wine continue braising until the wine boils dry a little.

Remove the legs and set aside the sauce left over. Make béchamel stir fry the grated onion a little and once it is browned add the flour, milk, nutmeg and remaining sauce from the chicken.

The béchamel should not thicken too much, add more milk if needed. Add salt. Place the spinach in an oven dish, place the chicken on top, cover it with the béchamel and lastly sprinkle it with grated cheese.

Place them in the oven to gratin.

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