2lbs chicken thighs
1/4 cup white wine
1/2 sliced onion
1 can fire roasted tomatoes
2 cloves garlic
2 cups of spinach
1 cup mushrooms
Splash of chicken stock
- Liberally season the chicken with your favorite Santa Maria seasoning. My personal favorite is Kinders. Sear the chicken in a hot Dutch oven on both sides and remove it from the pan. You do not need to cook the chicken all the way through.
- Meanwhile, slice the onion, mushrooms, and mince the garlic. Once the chicken has been removed from the pan, place the onions, mushrooms, and garlic in the pan and sauté for 2-3 minutes.
- Add the fire-roasted tomatoes, spinach, juice of a whole lemon, and a splash of chicken stock to the pan. Add the chicken back to the pan, combine the ingredients, and cover. Cook for an additional 30-40 minutes or until the chicken is tender and easily falls apart.
Tip: My favorite way to serve it is over rice or mashed potatoes.