Braised Chicken with Potatoes, Spinach and Pine Nuts
Prep time
Cook time
Total time
Adapted from The NY Times
Recipe type: Entree
Serves: 4
  • 2 tablespoons extra virgin olive oil
  • 1 whole chicken, cut into parts, skin left on
  • Salt and pepper
  • 1 large yellow onion, sliced
  • 2 stalks celery, chopped
  • 8 whole garlic cloves, peeled
  • ¾ cup dry white wine (I used fume blanc)
  • ¼ cup white wine vinegar
  • ¼ cup pine nuts
  • 3-4 large fresh bay leaves
  • ½ teaspoon ground cinnamon
  • 1 large russet potato (about 1 pound), scrubbed and cubed (I left the skin on)
  • Chicken stock
  • 2-3 handfuls of fresh baby spinach
  1. Heat the oil in a Dutch oven over medium high heat. Season the chicken with salt and pepper them place skin side down in the hot oil. Reduce heat to medium and cook until the skin is nicely browned, about 10 minutes. Remove the chicken to a plate.
  2. Add the onion, celery and garlic to the pot and saute until slightly softened, about 3-5 minutes. Deglaze the pan with he wine and vinegar, then add the pine nuts, bay leaves and cinnamon. Stir everything together, then nestle the chicken pieces back into the pot, skin side up.
  3. Cover and simmer over low heat for 45 minutes. Add the potatoes and enough chicken stock just to cover the potatoes. Cover, and simmer until the potatoes are cooked through, about 20 minutes. Stir in the spinach and cover for a couple of minutes to help the spinach will slightly, then serve directly from the Dutch oven.
Recipe by Cooking With MicheleĀ® at