*What you will need
°4 thick slices bacon
°1 cup chopped onions
°8 ounces sliced mushrooms of any kind
°Kosher salt and freshly ground pepper to taste
°1 tablespoon olive oil
°1 1/2 pound boneless skinless chicken legs (about 6 pieces)
°4 cups coarsely chopped fresh spinach
°1 cup thick cream
°1/2 cup chicken broth
°1 cup shredded mozzarella
*How to do it
Heat a large heavy frying pan, like cast iron, over medium-high heat and cook the bacon until crisp, about 4 minutes per side. Remove with a clip on a plate lined with paper towels and pour about 2 teaspoons of bacon fat.
Return the skillet to medium-high and sauté the onions and mushrooms until golden brown, about 7 minutes. Season with salt and pepper and place in a dish (you will also have chicken breasts on this dish).
Return the pan to medium-high heat once more, add the olive oil and sauté the chicken legs for about 8 minutes per side until golden brown, but not yet cooked. Remove from the tray next to the sautéed mushrooms and onions.
Again on the heat, the pan goes, and add the spinach. Sauté for 2 minutes, until the spinach wilts, then add the cream and broth and simmer. Season with salt and pepper, stir in the mozzarella and continue stirring until the cheese has melted.
While the spinach is cooking, chop the cooked bacon. Stir the bacon, cooked mushrooms and onions into the sauce. Tuck the golden chicken legs in the simmering sauce and cook over medium heat until the chicken is cooked through, about 5 minutes more. Serve some of the pan.
Enjoy !
