Mediterranean Chicken

Name: Mediterranean Chicken
Ingredients: 2 tbsp olive oil; 8 pieces chicken; 1/4 cup all-purpose flour, seasoned; 1 None leek, trimmed, washed, thinly sliced; 2 sprigs rosemary; 2 cloves garlic, minced; 2 tsp dried oregano; 1 cup white wine; 2 (13.5 oz) cans tomatoes; 1/2 cup chicken stock; 1 (13.5 oz) can chickpeas, drained, rinsed; 2 1/2 cups spinach leaves; 2.5 oz black olives; None None cooked polenta, to serve

14 ingredients

3 steps

Ingredients

2 tbsp olive oil
8 pieces chicken
1/4 cup all-purpose flour, seasoned
1 None leek, trimmed, washed, thinly sliced
2 sprigs rosemary
2 cloves garlic, minced
2 tsp dried oregano
1 cup white wine
2 (13.5 oz) cans tomatoes
1/2 cup chicken stock
1 (13.5 oz) can chickpeas, drained, rinsed
2 1/2 cups spinach leaves
2.5 oz black olives
None None cooked polenta, to serve

Directions

1

Preheat oven to 350°F.
2

Heat oil in a large Dutch oven over medium heat. Dust chicken in flour, shaking off excess. Brown chicken in 2 batches, for 6-8 mins, turning. Set aside. Add leek, rosemary, garlic and oregano. Saute for 2-3 mins, until tender. Add wine and simmer until reduced by half. Add tomatoes and stock. Bring to a boil then return chicken to pan. Transfer to oven and bake, covered, for 35-40 mins, or until chicken is tender.
3

Mix in chickpeas, spinach and olives. Cover and set aside for 3 mins, until spinach wilts. Serve with polenta.