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Nutrition Facts
Serving Size 1 (1507g) Recipe makes 2 servings
Calories 1409
Calories from Fat 514		(36%)
Amount Per Serving		%DV
	Total Fat 57.1g	87%
	Saturated Fat 14.2g	70%
	Monounsaturated Fat 27.3g
	Polyunsaturated Fat 11.3g
	Trans Fat 0.0g
Cholesterol 207mg		69%
Sodium 281mg		11%
Potassium 4942mg		141%
Total Carbohydrate 141.5g		47%
	Dietary Fiber 18.8g	75%
	Sugars 19.7g
Protein 70.0g		139%
detailed view... how is this calculated?

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⁽⁶⁾ RATE IT NOW Print Recipe

By: canarygirl
Apr 12, 2005

Fabulous flavor for so little effort, and inexpensive too!

SERVES 2 (change servings and units)

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 onion, chopped
1 red pepper, chopped
2/3 cup white wine
1 1/2 tablespoons basil
1 teaspoon oregano
1/2 teaspoon thyme
1 (16 ounce) can whole tomatoes
1 teaspoon smokey paprika
2 cups spinach, julienned
salt and pepper

Directions

1
Heat oil in a large skillet over moderate heat
2
Add chicken pieces and season with salt and pepper
3
When the chicken pieces start to brown, add potatoes, garlic, onions and red pepper and season with a bit more salt and pepper
4
Continue browning chicken and vegetables for about 10 minutes, stirring often
5
Add wine and allow to bubble for a couple of minutes
6
Add basil, oregano, thyme, tomatoes (squash these a bit first) and paprika
7
Cover and reduce heat to low
8
Cook for 30 minutes, covered, stirring occasionally, or until potatoes are tender and chicken is fully cooked
9
Remove from heat and add spinach, stirring to combine
10
Serve immediately with crusty baguettes and alioli

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Featured Reviews for This Recipe

From: Vino p.o. prn

On Nov 5, 2008

We really really enjoyed this!!! I browned chunks of chicken breast and set aside and continued on with the recipe as written. I returned the chicken breasts to the pot and let gently simmer for the last 10 minutes of cooking time so the chicken wouldn't be dry and overcooked. Served with some bread...we will be making this one again! Thanks!

0 people found this review helpful

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From: Chef #547347

On Sep 23, 2008

My picky husband loved this! Made no changes to the recipe but might try with some capers or olives next time. Not only was it delicious but the colorful vegetables made for a nice presentation. A definite make again!

1 person found this review helpful

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From: mylanos

On Mar 8, 2005

This has a nice flavour and I like the fact that it is easy and low fat but I had problems with the potato not cooking. After an hour the potato pieces were still very hard so I removed them and microwaved them for a few minutes. The chicken was ready after about 30 minutes and was very tender. I would recommend partially cooking the potato first to ensure it cooks through.

3 people found this review helpful

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From: Susie D

On Feb 19, 2005

I used boneless chicken breast and cut into 1” cubes in order to speed dinner to the table. Because I was using smaller pieces of chicken, I decreased the oil to 2T and that was almost too much. The seasonings in this were excellent & the aroma out of this world. A great comfort type dinner!! I thought the flavor was a good blend of the seasonings and that the wine added depth to this dish. I did have to add ½ cup of chicken broth to finish the cooking, but am sure it was because the size of the chicken not producing any moisture. This also has an eye pleasing appearance. All in all, something I will make again! Thanks!!!

2 people found this review helpful

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