Recipe for cooking chicken, potato and pepper stew

Soups for Salads :: Stews

Chicken, Potato and Pepper Stew

1 Tbsp. extra virgin olive oil
1 (3 lb.) chicken, cut into servings pieces
Coarse salt and freshly ground black pepper
1 1/2 lb. yellow-fleshed potatoes, peeled and cut into lrg. chunks
4 Tbsp. (1/2 stick) unsalted butter
3 red bell peppers, cored, seeded, and coarsely chopped
3 ripe plum tomatoes, coarsely chopped
1 C. dry white wine
1 C. chicken stock or broth
Pin. of saffron
1 tsp. grated orange zest
2 1/2 to 3 lb. spinach, stems removed and well washed

Heat the oil in a lrg. skillet over med.-high heat. Season the chicken pieces with salt and pepper and brown them lightly on all sides. Remove the chicken to a plate.

Add the potatoes and 1 Tbsp. of the butter to the skillet. Sprinkle in a bit of salt and pepper. Cook, stirring occasionally, until the potatoes begin to brown on their edges, 7 to 8 min. Add the bell peppers and tomatoes, season with salt and pepper, and cook for a min. Pour in the wine and bring to a boil. Be sure to scrape the bottom of the pan to release any browned bits left from the chicken and potatoes.

When the stew is boiling, pour in the stock and crumble in the saffron. Nestle the chicken into the liquid. Bring it again to a boil, then reduce to a simmer, cover, and cook gently for 45 min., or until the chicken is cooked and the potatoes are tender. Stir in the orange zest and check the seasoning.

Meanwhile, bring a lrg. pot of water to a boil. Add a big pin. of salt and the spinach. Bring to a boil and cook for a min. or two, until the spinach is completely wilted. Drain, refresh the spinach with cold water, drain again, and squeeze out excess moisture.

Just before you are ready to serve the stew, melt the remaining 3 Tbsp. butter in a skillet over med.-low heat. Add the spinach and toss it in the butter until heated through. Check for salt and pepper.

Divide the spinach among soup dishes, making a pile in the middle of each. Ladle in the stew to surround the spinach (with lots of broth), and serve.

Makes approximately 4 to 6 servings.