Deboned chicken thighs, browned on butter and olive oil. Sauteed onions and garlic, added chicken, add 1/2" of sherry and a splash of water, cover and braise for an hour. Remove chicken, pour rest into blender, blend to smooth sauce, return that to pan. Add cream if desired. Add spinach and arugula, cook until limp. Slice chicken, serve sherry spinach mounded on top.