Chicken Stew with Spinach and Mushrooms
Even though it is technically spring- winter refuses to leave. One way to enjoy it while it lasts is to make a delicious stew. The house smells amazing and you have a one pot meal in no time…
- 1 pound chicken thighs, with or without bones, skinless
- 1 cup all purpose flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 small bunch of fresh thyme
- ½ cup pancetta, chopped
- 1 10 ounces Cremini mushrooms, sliced
- 1 medium yellow onion, chopped
- 3 garlic cloves
- ½ cup tomato sauce, homemade or store bought
- 2 cups chicken broth
- Salt
- 6 ounces baby spinach
- ½ cup fresh parsley, chopped
Mix the flour, salt and pepper in a bowl. Heat a heavy saucepan with the oil and the butter. Dredge the chicken and brown on both sides in batches if needed. Take the chicken out and add the pancetta and thyme. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and cook on medium high heat for 3 to 4 minutes. Add the onion and garlic. Saute for another 3 to 4 minutes. Add the tomato sauce, chicken broth and the browned chicken pieces. Bring to a boil and lower to a simmer and cover with lid for 20 minutes. Take the lid off and cook for another ten minutes. Add the baby spinach and let it wilt down and check for seasonings. Garnish with parsley. Serve with garlic bread or polenta.
