Cut, dry and fry the chicken in vegetable oil until Golden brown. Chop the spinach and cherry in a blender with salt (for a more convenient and fast chopping, I always do it with salt). Leave some greens.
Pour in the milk and beat it again with the milk. Salt to taste.
Cut the onion and carrot into small cubes. Fry in a separate pan with vegetable oil. Add to the chicken. Pour in the milk-spinach sauce. Stir. Simmer until tender. It took me 20 minutes.
Add the remaining chopped greens. Stir and Simmer for another 2 minutes. Add pepper and Bay leaves. Turn off the stove.
