Florentine Chicken

bring a pan to the heat with water seasoned with salt, a few grains of pepper, the onion with the spiked cloves, the peeled carrot and the parsley. when it starts to boil add the broken chicken into pieces and cook over low heat until the meat is well cooked.
meanwhile bake spinach and potatoes in separate pots.
when the spinach is cooked, remove them and drain well, squeezing if necessary.
when the potatoes are cooked, reduce them to puree and add a little milk, to obtain a puree that is not too liquid. rectify salt and season with a little pepper and nutmeg.
as soon as the chicken is cooked, remove it from the broth (which you can use to make a soup or rice), let it cool and shred it.
in a dish that can go to the oven and at the table place the puree, on top of this the shredded chicken and on top of the well drained spinach. cover with bechamel and place in a hot oven until browned.
serve very warm.