Balsamic Chicken

• 6-8 chicken thighs (boneless or w/ bone)
• Olive oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced or pressed
• 1 tablespoon tomato paste
• 1 squeeze anchovy paste
• 14 ounce can chopped or diced tomatoes
• 1 1/2 cups chicken broth
• 1/2 cup red wine
• 1 bay leaf
• 1 teaspoon thyme
• 1/2 cup balsamic vinegar
• 1 bag fresh spinach (9-10 ounces)

1. Use baking dish that can also be used on stove-top burner, or use frying pan for first stages and separate baking dish.
2. Saute / brown chicken in olive oil; remove from pan. Saute onions until soft. Add garlic, tomato paste and anchovy paste to onions, saute briefly. Add tomatoes, broth, wine, bay leaf, and thyme. Bring to boil.
3. Combine chicken and tomato mixture in baking dish. Bake at 300 degress for one hour or more.
4. During last 5-10 minutes, simmer balsamic vinegar to reduce by about half. Add to broth. Stir in spinach.
5. Serve with rice, noodles, or couscous.
6. Freezes very well, so I usually double recipe to make extra meals.

chicken, olive oil, onion, garlic, tomato paste, anchovy, tomatoes, chicken broth, red wine, bay leaf, thyme, balsamic vinegar, fresh spinach

Taken from www.epicurious.com/recipes/member/views/balsamic-chicken-50175541 (may not work)