4 boneless chicken thighs
¼ lt of white wine
1 package of frozen spinachs
Oil and salt
2 full tablespoons of flour
1/2 lt milk
1 small onion
A pinch of nutmeg
1 achet of melting grated cheese

Directions:

Boil the spinachs, strain and set aside. Fry the chicken and when they are golden add the wine and cook until wine reduces a bit. Take out the thighs and set aside the cooking broth. Prepare some bechamel by stir-frying some grated onion and when it’s golden add the flour, the milk, the nutmeg and the broth from cooking the chicken. Bechamel should not be thick, if that’s the case add more milk. Add salt. Spread the spinachs on a baking pan and place the chicken on top. Cover with bechamel and sprinkle grated cheese over it. Take to oven to cook au gratin.

1 kg of carrots
200 ml of cream
1 medium-sized potato
3 servings of cheese

Directions:

Peel the carrots and potato and cook in boiling water and salt. Cook until tender. Process in blender and add the cheese and the cream.