Ingredients:
2 lbs chicken pieces ( or 1 lb boneless)
4 large red potatoes, washed and cut into bite sized pieces ( about 4 cups)
2 -3 tablespoons olive oil
3 cloves garlic, minced
1 onions, chopped
1 red peppers, chopped
2/3 cup white wine
1 1/2 tablespoons basil
1 teaspoon oregano
1/2 teaspoon thyme
1 (16 ounce) cans whole tomatoes
1 teaspoon smokey paprika
2 cups spinach, julienned
salt and pepper
Directions:
Heat oil in a large skillet over moderate heat
Add chicken pieces and season with salt and pepper
When the chicken pieces start to brown, add potatoes, garlic, onions and red pepper and season with a bit more salt and pepper
Continue browning chicken and vegetables for about 10 minutes, stirring often
Add wine and allow to bubble for a couple of minutes
Add basil, oregano, thyme, tomatoes (squash these a bit first) and paprika
Cover and reduce heat to low
Cook for 30 minutes, covered, stirring occasionally, or until potatoes are tender and chicken is fully cooked
Remove from heat and add spinach, stirring to combine
Serve immediately with crusty baguettes and alioli
Servings: 2
Time preparation: 20 min.
Time total: 65 min.