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Ingredients

• 2 large, bone-in chicken breasts
• 1 carrot, peeled and quartered
• 1 onion, peeled and quartered
• 2 ribs celery with leafy tops, quartered
• 2 bay leaves
• Salt and pepper
• 1 lemon, sliced
• 1 cup long grain white rice
• 2 tablespoons extra virgin olive oil (EVOO)
• 3-4 cloves garlic, finely chopped
• 3/4-1 pound farm spinach, stems trimmed and chopped
• 4 cups chicken stock (32 ounces)
• 2-3 large eggs
• 1/3 cup cream or milk
• A few grates of nutmeg
• 1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)

Description

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