Here’s a simple dinner idea.  Chicken thigh stew with peppers, onions, and spinach.  I’m using bone-in chicken thighs, as I always have them on hand.  This recipe also works for other types of chicken, such as drumsticks, breasts, or thighs without bones.  Note that dark meat chicken will taste a bit juicier.  I season the chicken pieces and place them on top of sliced onions and peppers in a Dutch oven pan.  Add chicken stock and cook in the oven.  To make a simple meal like this special, I pair it with wine. Any type of white wine or light red wine works well here.

Ingredients:

6-8 Chicken thighs, bone-in (de-boned thighs, chicken drumsticks or breasts also work)

1 yellow onion

1 Red and yellow pepper, each

1 tbs Oregano

½ tsp Ground ginger

½ tsp Salt and black pepper, each

½ tsp Paprika

1 cup Chicken stock

Directions:

Turn oven to 400’F.

Clean chicken, trim the fat off, and pat dry.

Season chicken with salt, black pepper, ground ginger, and oregano on both sides of chicken.

Slice onions and peppers and put in bottom of Dutch oven pan.

Place chicken (skin side up) on top of sliced onions and peppers. Sprinkle paprika on top of chicken.

Add a half cup of chicken stock.

Cook in oven for 1 hour.

When done, move pan to stovetop and finish off here.  Add more chicken stock, if you prefer more sauce.  Add spinach and it’s ready to serve.

Serve over rice or pasta.  Pair with any kind of white wine or light red wine, such as Pinot Noir.