Bistro Chicken with Spinach

As I’ve been looking through recipe books at the library, I’ve found a few recipes that give me something new to try that use ingredients that I know my family likes. This Bistro Chicken with Spinach recipe sounded good, and they loved it. I also liked that it’s a whole meal–including carb and vegetables–in one pot. Sorry that the photo doesn’t do it justice–it looks like a mess but was quite delicious!

Bistro Chicken with Spinach

recipe adapted from Good Housekeeping Best One-Dish Meals, out of print

5 medium red potatoes (about 1 1/2 pounds), quartered
3 Tbsp olive oil
2 medium yellow peppers, cut into 1/4-wide strips (I used red instead)
1 pound mushrooms, trimmed
6 large skinless, boneless chicken thighs (about 1 1/4 pounds), halved
3 garlic cloves, peeled and halved lengthwise
1/2 tsp salt
2 Tbsp brown sugar
3 Tbsp red wine vinegar
3 Tbsp reduced-sodium soy sauce (La Choy is gluten-free)
6 oz prewashed baby spinach

In a saucepan, heat potatoes with enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 10-15 minutes or until potatoes are fork-tender. Drain.

Meanwhile, in nonstick skillet, heat 1 Tbsp olive oil over high heat until hot. Add pepper strips and cook, stirring frequently, until golden brown and tender-crisp. Withslotted spoon, transfer peppers to bowl. In same skillet, heat 1 Tbsp olive oil; cook mushrooms until browned and all liquid evaporates. Transfer to bowl with peppers.

In same skillet, heat remaining 1 Tbsp olive oil over medium-high heat; cook chicken thighs, garlic and salt until chicken is browned on both sides. Cover skillet and reduce heat to medium; cook 15 minutes longer or until chicken is tender and juices run clear when chicken is pierced with tip of knife.

Meanwhile, stir brown sugar, balsamic vinegar and soy sauce in bowl. When chicken is done, increase heat to high; stir in potatoes, peppers, mushrooms, and vinegar mixture. Then stir in spinach leaves, a little at a time, until spinach just begins to wilt.

The cooking time is a little long on this dish, but it was a HUGE hit with my family. The flavor was fantastic, and the kids wanted more, more, more!

This recipe is linked to It’s a Keeper at Everyday Tastes, Recipe Swap at Remodelaholic, Gluten-Free Wednesdays at Gluten Free Homemaker, Tasty Tuesday at Balancing Beauty & Bedlam, Slightly Indulgent Tuesday at Simply Sugar & Gluten Free, CraftOManiac Monday at Craft-O-Maniac, Friday Favorites at Simply Sweet Home, Foodie Friday at Designs by Gollum, Friday Food at MomTrends, and Feasting in Fellowship Friday at Comfy in the Kitchen..