Balsamic Chicken With Spinach And Potato Wedges

• 4 tbsp oil
• 1 lb waxy potatoes (such as Yukon Gold), peeled and cut into wedges
• 2 None onions, peeled and chopped
• 2 - 6 oz chicken breasts
• 1 tbsp sugar
• 1/3 cup balsamic vinegar
• 1/2 cup vegetable stock
• 1 None red chili, deseeded and finely chopped
• 1 clove garlic, peeled and minced
• 1/4 cup dry white wine
• 1/2 lb spinach
• 1 pinch grated nutmeg

1. Heat 2 tbsp oil in a frying pan, saute potatoes, turning, for 15 mins. Add 1/2 of onions and season. Remove from pan and keep warm.
2. Add 1 tbsp oil, saute chicken for 10 mins, turning. Season and remove from pan. Add sugar and caramelize. Deglaze with vinegar and 1/3 cup stock and simmer for 2 mins. Add chili and chicken and simmer gently.
3. Meanwhile, heat 1 tbsp oil in a saucepan and cook garlic and remaining onions for 1 min. Add wine and remaining stock. Add spinach and simmer for 2-3 mins, until wilted. Season and add nutmeg.
4. To finish, remove chicken from gravy and slice. Serve with potatoes, spinach and gravy.

oil, potatoes, onions, chicken breasts, sugar, balsamic vinegar, vegetable stock, red chili, clove garlic, white wine, spinach, nutmeg

Taken from recipes-plus.com/api/v2.0/recipes/19591 (may not work)