4 chicken breasts and 4 chicken thighs
2 tablespoons olive oil
2 teaspoons paprika (smoked if you have it)
½ pound sausage
About 10 to 12 baby potatoes, scrubbed and quartered
1 (8-ounce) package sliced mushrooms
1 bay leaf
1 onion, chopped
1 heaping teaspoon minced garlic
1 bunch spinach, chopped
½ cup red wine
1 jar roasted red peppers (about 2 peppers worth), drained and chopped
1 (15-ounce) can fire-roasted tomatoes
1 cup chicken stock

Heat the olive oil in a large Dutch oven over medium-high heat.  Add chicken, season with paprika and brown on both sides.  Remove to a plate.  Add the sausage, then potatoes and mushrooms and brown for a few minutes.  Add the bay leaf, onion and garlic.  Sauté for a few minutes, then stir in spinach.  Cook until spinach begins to wilt, then wine, roasted red peppers and tomatoes.  Add the chicken stock and bring to a boil.  Reduce heat, cover and simmer for about ½ hour.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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