Chicken Thighs with Stewed Tomatoes

2 pounds chicken thighs, with skin and bone

1 tablespoon extra-virgin olive oil

1/2 cup dry white wine

2 14- to 15-ounce cans stewed tomatoes

5 ounces baby spinach

Pat chicken dry and sprinkle with 1 teaspoon salt and ¾ teaspoon pepper.

Heat oil in a 12-inch heavy skillet over medium high heat until it shimmers. Brown chicken, skin side down, until golden, about 6 minutes. Transfer chicken to a plate.

Add wine to skillet, scraping up any browned bits, and boil until wine is reduced by half, about 1 minute. Add stewed tomatoes and bring to a boil. Nestle chicken in tomatoes and cover skillet. Cook until chicken is cooked through, about 20 minutes.

Transfer chicken to a serving platter. Stir spinach into tomatoes in skillet and simmer

about this recipe
Chicken thighs are inexpensive, easy to cook and, most importantly, the tastiest part of the bird. This saucy dish pairs well with rice, polenta, or couscous.

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