For chicken:
300gr fresh button mushrooms
1 small onion
2 garlic cloves
meat of two chicken thighs
2 tbsp SOLIA SMILE oil
about 300ml stock (made from an instant cube)
4 tbsp sour cream
2 tbsp flour
2 tbsp white wine
1 tablespoon lemon juice
salt, pepper, nutmeg, Vegeta
For nest:
250gr frozen spinach
1 small onion
garlic clove
about 300ml stock (made from an instant cube)
1 tablespoon oil
250gr rice
salt, pepper, SOLIA SMILE oil

Clean the button mushrooms and slice them. Clean onion and garlic, and finely chop the garlic. Cut onion in half. Cook the chicken thighs in 500ml of water. Water will evaporate during cooking to about 300ml left in the dish, which is exactly how much you need for a soup. Remove the chicken, and add a soup cube in the stock. Debone the meat and tear it into pieces. Heat oil in a pan and briefly cook the meat in it. Add onion, garlic and button mushrooms. Pour the soup over it and cook for about 10 minutes at a medium temperature. In a separate dish mix sour cream, flour, wine, lemon juice, salt, pepper and nutmeg, and coat chicken with these spices. You may add Vegeta allspice, if you wish. Keep uncovered in a warm place. Defrost spinach, clean onion and garlic and chop onion. Mix spinach with garlic and pour the soup you made earlier over the spinach. Heat some SOLIA SMILE oil in a pan, cook the chopped onion in it, add rice and sauté shortly. Mix in the spinach and cook together for about 10 minutes. Season with salt and pepper. Pour the dish into a round cake mould (the one with a whole in the centre, like for marble cake). It is recommended to line the mould with some baking paper to be sure that the dish does not stick. Bake the dish in the oven preheated to 200’C. Remove the dish from the oven, let it cool, then transfer from the mould to a serving dish. Fill the center with chicken and garnish with parsley.