How to make
Wash the spinach leaves well, cut off the stalks if they are thick and leave them in a colander to drain well from the water drops.
Season the chicken thigh steaks with salt and black pepper. Leave them at room temperature for about 20 minutes.
Heat a pan, which is large enough to hold the two steaks. Put a little olive oil and place the meat skin side down. Bake on moderate, heat until the skin is golden and crispy.
Then turn the chicken over to the other side. Thigh meat requires longer heat treatment than chicken breast, so be patient.
During this time, use to make the spinach, which we will saute. Heat the remaining olive oil on the adjacent stove and add the spinach (you can chop it in advance if you wish). After about a minute, add the sliced garlic cloves and stir.
When the volume of the leaves decreases and the garlic starts to smell nice, remove it from the heat. We want the spinach to keep its fresh color, so we don't have to cook it for a long time, it's not necessary. No salt is added because the chicken is already salted and then the anchovies are added, which are also quite salty.
After the steaks are also well cooked, proceed to arrange the portions (in this case, the quantities are for two portions, but you can always double or triple them if you have more people).
Place one chicken steak on a plate and add slices of Brie on top to melt (sometimes I do this while they're still on the heat). Cover them generously with sauteed spinach, then another layer of Brie and finally two anchovies on top.
Serve the chicken thigh steaks with spinach and anchovies warm.
Enjoy your meal!
