Chicken and Potatoes over Sautéed Spinach

Chicken and Potatoes over Sautéed Spinach
Photo by Randy Mayor

Ingredients

  • 1 teaspoon dark sesame oil
  • 4 cups thinly sliced leek (about 4 large)
  • 1 cup thinly sliced celery
  • 2 (10-ounce) packages fresh spinach, divided
  • 2 teaspoons sugar
  • 2 teaspoons canola oil
  • 6 tablespoons low-sodium soy sauce
  • + 8 more ingredients
    • ¼ cup julienne-cut peeled fresh ginger
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 ½ pounds skinless, boneless chicken thighs, cut into thirds
    • 1 ½ pounds peeled white potatoes, cut into 1-inch pieces
    • ¼ cup dry vermouth or dry sherry
    • ¼ cup chopped fresh cilantro
    • 1 teaspoon five-spice powder
    • ½ teaspoon freshly ground black pepper

Combine first 8 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Add chicken; return to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add potatoes; return to a simmer. Cover and cook 25 minutes or until potatoes are tender, stirring occasionall...

View full recipe at My Recipes

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