Mediterranean Chicken

• 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

1. Preheat oven to 350u0b0F.
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.

olive oil, chicken, allpurpose flour, rosemary, garlic, oregano, white wine, tomatoes, chicken stock, chickpeas, spinach leaves, black olives, polenta

Taken from recipes-plus.com/api/v2.0/recipes/24035 (may not work)