Tuscan Chicken and Potatoes
Wilted Spinach with Pine Nuts
Wine Recommendation
Beringer Bros. Bourbon Barrel Aged Chardonnay
Ingredients
- 1½ lb small yellow or red potatoes, cut into chunks
- ¼ cup olive oil, divided
- ½ tsp kosher salt, divided
- ½ tsp pepper, divided
- 1½ lb boneless, skinless chicken thighs
- ¾ tsp paprika
- 2 Tbsp minced garlic
- 1 cup low-sodium chicken broth
- ½ cup half-and-half
- ½ cup sliced sun-dried tomatoes in oil
Instructions
- Preheat oven to 450°F. Toss together potatoes, 3 Tbsp oil, and ¼ tsp each salt and pepper on a large rimmed baking sheet; spread in a single layer. Roast 20 minutes or until tender.
- Meanwhile, sprinkle chicken with paprika and ¼ tsp each salt and pepper. Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 4 minutes per side or until browned.
- Add garlic to skillet; cook 1 to 2 minutes or until fragrant. Reduce heat to medium; stir in broth, half-and-half, and tomatoes; cook 3 minutes or until thickened and chicken is done. Serve sauce with chicken and potatoes.
Side Dish Ingredients
- 1 onion, diced
- 1 Tbsp olive oil
- 2 (10-oz) pkg baby spinach
- ½ cup pine nuts (or use chopped walnuts)
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Cook onion in hot oil in a large skillet over medium heat 4 minutes or until slightly tender.
- Add spinach and nuts; sauté 5 minutes or until spinach wilts. Stir in salt and pepper.
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