3 pcs. chicken breast (boneless, skinless and sliced in about 1/2 inch thick)
5 pcs. chicken thigh (bone in and with skin)
1 Tbs. extra virgin olive oil
2 tsp. chili powder
2 cups white wine
2 cups chicken broth (I used low sodium)
1 cup carrots, diced
3 cups potatoes quartered (about 2 inch cubes)
1/4 cup sundried tomatoes, thinly sliced
3 tsp. sea salt
1 tsp. ground black pepper
1/4 tsp. chili flakes
2 tsp. dried thyme
1/2 cup baby spinach (thinly sliced or chiffonade)
1/2 cup white onions, chopped
1. In the medium setting of the stove, heat the oil in a Dutch oven or a heavy soup pot.
2. While the oil is heat, coat the chicken pieces with the chili powder.
3. Brown the chicken in batches, starting with the dark meat. Set the browned meat aside.
4. After all the meat has browned, sauté the onions and sundried tomatoes in the same pot for 3 minutes or until fragrant.
5. Deglaze the pan with wine and let the alcohol evaporate for about 4 minutes.
6. Pour the stock and bring to a boil.
7. Put back the chicken pieces in the boiling liquid.
8. Season with pepper, thyme and 2 tsp. salt. Bring it back to a boil.
9. Once it starts to boil, add the carrots and potatoes.
10. Lower the heat and simmer for 2 hours. You can also put the whole pot in a preheated oven at 325F for 2 hours. If using the stovetop method, stir the mixture every 25 minutes to make sure nothing sticks at the bottom of the pan. You can forgo stirring if you are using the oven method.
11. After 2 hours, check for seasoning. Depending on the chicken stock you used, you may need to add the remaining 1 tsp. of salt.
12. Stir in the spinach and chili flakes.
13. Serve hot with rice, pasta or bread. Enjoy!