Saint Jacques de Chicken with Spinach

To prepare a delicious and refined dish, we start with the preparation of spinach. This will be an essential component of our recipe, and its fine texture will add extra flavor. Wash the fresh spinach well, then blanch it in boiling water for a few minutes until it becomes soft. After removing it, drain it well and chop it finely until you obtain a smooth paste. In a bowl, combine the spinach paste with garlic powder, salt, pepper, and a splash of olive oil to enhance its flavors. Mix well to integrate the ingredients and achieve a creamy texture.

Next, we move on to preparing the chicken gizzards. Cut the gizzard into thin strips, similar to those for schnitzel. Use a kitchen hammer to gently pound them so they become more tender. Form rolls from the strips of gizzard and fry them in a pan with hot oil until they turn golden and crispy on the outside. Make sure they are well cooked and that their juices run clear when pierced.

To add a fresh and crunchy note to the dish, cut the zucchini into julienne strips. These strips will bring a pleasant texture and vibrant color. Blanch the zucchini in boiling water for 1-2 minutes, then quickly cool it in ice water to preserve its color and crunchiness. After it has cooled, remove it and drain it well. Place the strips of zucchini on a fresh lettuce leaf, along with julienned lemon zest, which will add extra flavor and a pleasant contrast.

To finish the dish, prepare a simple sauce from melted butter, which you can flavor with some fresh herbs, such as parsley or dill. Pour the butter sauce over the layer of spinach placed on the plate, and add a boiled quail egg, cut in half, on top. You can decorate the plate with slices of fresh tomato, which will add a touch of color and taste.

This dish not only looks spectacular but also combines a variety of textures and flavors that will delight the taste buds. Serve it warm, alongside a portion of toasted bread or a fresh green salad. Bon appétit!