- Serves: 3 people
- Prep Time: 35 minutes
- Melt butter in a pan and season with salt and black pepper, fry the thighs skin side down, turn them and allow to brown each side before taking them out and set them aside.
- In the pan add the oregano and onions and cook down until slightly browned, add your garlic and rosemary and cook until aromatic.
- Add your water and cooking cream and mix into the mustard sauce, add your chicken thighs back and allow them to cook fully in the sauce.
- Add your spinach and allow to wilt. Serve hot with rice.
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