Ingredients
Equipment
Method
- Warm 2 tablespoons extra-virgin olive oil in a Dutch oven over medium heat. Take care not to burn the olive oil! When hot but not smoking, add celery and carrots; cook until softened, about 4 minutes. Add garlic and stir until fragrant, about 1 minute.
- Sprinkle carrots and celery with Kosher salt & black pepper; stir to coat. Add a couple sprigs of thyme (or whatever seasoning you like) and pour in the chicken stock; bring to a boil, reduce heat, and simmer for 10 minutes.
- Meanwhile, let's make the stuffing balls. Add stuffing to a medium bowl and sprinkle with ½ tsp each Kosher salt and black pepper. Pour lightly beaten egg overtop; mix with clean hands to combine. Let it sit for a few minutes before rolling the balls. The mixture should feel wet. Roll into "golf balls" and repeat until mixture is done. Warm remaining 1 tbsp olive oil in a non-stick skillet over medium heat. Pan-fry stuffing balls in batches, flipping until brown on all sides, about 2 minutes per side.
- Add chicken to the pot and continue cooking for another 3 minutes. Add the spinach and stir; remove from heat immediately.
- Ladle into bowls and top with stuffing balls.