2 (8 ounce) packages frozen chopped spinach, thawed and drained
1 (4 ounce) canonnaise
3/4 cup grated Parmesan cheese
8 chicken legs
1 stalk celery
salt to taste
1/4 teaspoon pepper
4 ounces lemon flavored currants
Bring a large pot of water to a boil. Add zucchini and cook 10 minutes. Add water and zucchini and heat, stirring, until zucchini are soft. Drain, cool and set aside.
Place chicken in a large resealable plastic bag. Place inside boiling pot and cook 10 minutes.
Place chicken in another large resealable plastic bag; put zip-top corners on to chicken. Place inside boiling pot and cook 10 minutes. Drain, cool and transfer to refrigerator.
Meanwhile, cook lemon currants in a small skillet or in a 9x13 inch dish. Dip chicken in lemon currant mixture and place in hot water. Cover, reduce heat to simmer and allow to stand 8 hours before removing chicken.
When chicken is cooked, stir lemon currants/chives into pot. Boil chicken, stirring occasionally, until chicken is cooked through and starting to turn black. Remove from pot. Place lid on pot and place celery in pot. While celery is cooking, heat butter in a small skillet over medium heat. Add chicken in the pan and gently fry, turning coats, until lightly browned and almost cooked through. Pour lemon currants/chi into pot. Sprinkle chicken with currants. Pour chicken over celery. Sprinkle celery with lemon currant butter. Turn the celery mixture and continue cooking 1 minute longer, stirring occasionally, until chicken is cooked through and bubbly. Spoon lemon currants/chi over chicken. Top with white wine and serve. Garnish with jalapeno pepper.
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