Mediterranean Skillet

• 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

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

chicken, red potatoes, olive oil, garlic, onion, red pepper, white wine, basil, oregano, thyme, tomatoes, smokey paprika, spinach, salt

Taken from www.food.com/recipe/mediterranean-skillet-116354 (may not work)