Debone the chicken thighs before cooking them skin-side down on the barbecue or in a frying pan. Cut them into thin strips and set aside.
Prepare the peanut sauce: grind the peanuts in a mortar and add the St-Rémy® brandy, sugar, soy sauce, and dashi.
Grill the shiitake mushrooms with the spinach.
Deglaze with St-Rémy® brandy.
Plating:
Put a little peanut sauce in a bowl and mix the spinach and shiitake mushrooms with the remaining sauce.
Spread the spinach on a flat plate, then arrange the chicken strips harmoniously on top and cover with peanut sauce.
Add a few shiitake mushrooms for decoration.

Dashi is a fundamental broth in Japanese cuisine, famous for its richness in umami, the fifth taste that gives depth and intensity to dishes. It can be replaced by vegetable broth.