Chicken and Spinach

Pat the boneless chicken legs dry with paper towels and season generously with salt. Dust lightly with flour on all sides, coating evenly.

Heat oil in a large skillet over medium-high heat. When hot, add the floured chicken legs and sear for 4-5 minutes per side until golden brown. Transfer to a plate.

In the same skillet, pour in the white wine to deglaze, scraping up any browned bits from the bottom. Let simmer for 2 minutes to reduce slightly.

Thaw and drain the frozen spinach thoroughly, pressing out excess moisture with the back of a spoon. Chop the scallion finely.

Sprinkle the remaining flour into the skillet and stir constantly for 1 minute to create a roux base. Gradually whisk in the milk to avoid lumps, stirring until the sauce thickens slightly.

Add the drained spinach, pinch of nutmeg, and grated cheese to the sauce, stirring to combine. Season with salt to taste.

Return the seared chicken legs to the skillet, nestling them into the spinach-cream sauce. Reduce heat to medium-low and simmer uncovered for 20-25 minutes until the chicken is cooked through.

Check that the chicken reaches an internal temperature of 165°F (74°C) at the thickest part. Adjust seasoning if needed and serve directly from the skillet or transfer to a serving dish.