Debone the chicken thighs. Cover the inner surface with the torn spinach. Season with salt, pepper, mace and some finely diced or crumbled chili. Put a few small cubes of cheese (mozzarella or other semi-hard cheese) on top. Roll up the meat and wrap it in a slice or two of bacon. Tie it together with a piece of string.
Slowly fry the rolls in the hot oil until they are golden all over, they should cook evenly. Cover and let simmer for about ten minutes, pouring in a small dash of wine every now and then.
Let the stuffed chicken thighs rest in an ovenproof dish in an oven at 120 degrees Celsius for about 10 to 15 minutes.
In the meantime, pour away the fat from the pan (can be used for fried potatoes, for example
), simmer the bratjus with white wine, stir in the crème fraîche and stir well
crack open. Season to taste with lemon juice, salt, pepper and sugar.
Side dish: mashed potatoes, if desired also the rest of the steamed spinach. Or just baguette.
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