Ingredients
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2 lbs chicken pieces (or 1 lb boneless)
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4 large red potatoes, washed and cut into bite sized pieces (about 4 cups)
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2 -3 tablespoons olive oil
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3 cloves garlic, minced
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1 onion, chopped
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1 red pepper, chopped
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2/3 cup white wine
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1 1/2 tablespoons basil
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1 teaspoon oregano
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1/2 teaspoon thyme
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1 (16 ounce) can whole tomatoes
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1 teaspoon smokey paprika
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2 cups spinach, julienned
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salt and pepper
Instructions
- 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