Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the chicken into pieces about 2 cm in size. Finely chop the onion. Core the apple and cut it into cubes about 1.5 cm wide. Warm the stock in a small saucepan, but do not let it boil vigorously.
Sear the chicken
Heat 10 ml of olive oil in a large skillet over medium-high heat. Add the chicken, season it with 1 g of salt and the pepper, and cook for 6–8 minutes, stirring occasionally, until the pieces are seared on all sides and reach at least 74 °C (165 °F) in the center. Transfer them to a plate.
Soften the onion and sauté the apple
Add the remaining 5 ml of oil and the onion to the same skillet. Cook for 2 minutes, until softened but not browned. Add the apple and thyme and cook for another 2 minutes, so the cubes are lightly colored on the edges but still hold their shape.
Cook the oat base
Stir in the oats for about 1 minute so they are coated in the pan juices. Gradually pour in the hot stock, stirring as you go. Reduce the heat to a gentle simmer and cook for 7–9 minutes, until the oats are tender and the mixture has thickened to a creamy but still slightly loose consistency.
Finish and serve
Stir in the spinach and let it wilt for about 1 minute. Return the chicken and any juices from the plate to the skillet and heat everything together for 1–2 minutes. Remove from the heat, stir in the lemon juice and the remaining 1 g of salt. Taste; the result should be gently salty with a bright, clean tang. Divide between 2 plates and serve hot.
