Chicken, Tomato And Spinach Stew With Chickpeas - cooking recipe

Ingredients

For the chicken
2 1/2 lbs boneless skinless chicken breasts
1 1/2 lbs boneless skinless chicken thighs
8 cups water
8 garlic cloves, peeled and left whole
2 small onions, quartered
1 teaspoon salt
For the stew base
6 tablespoons olive oil
6 tablespoons red wine vinegar
3 tablespoons tomato paste
1 tablespoon Dijon mustard
6 garlic cloves, minced
fresh ground black pepper
1 1/2 teaspoons soy sauce
For the stew
1/2 lb penne or 1/2 lb rotini pasta, par cooked
chicken meat
1 (14 ounce) can chickpeas, drained
1 (28 ounce) can diced tomatoes with juice
1 lb fresh spinach leaves

Preparation

Place chicken in large dutch oven or stock pot.
Pour water into pot and add whole garlic cloves and quartered onion.
Bring to a boil and cook chicken, covered, turning periodically,for about 15 minutes or until the meat is firm but juicy and has no pink in the middle.
While the chicken is cooking combine all ingredients for stew base and whisk together until entirely incorporated. Set aside.
While chicken is cooking par cook the pasta (about 7 minutes) and set aside.
When the chicken is done turn off the heat and allow to cool, uncovered for about 10 minutes.
Place a large bowl in the sink with a clean strainer over it. Pour the contents of the pot into the strainer. If you like, transfer the broth into a clean bowl and set aside. Allow the chicken to continue cooling until you can comfortably handle the pieces and then hand pull the breast and thighs.Set the meat aside.
Place the dutch oven or stockpot on medium heat and add the reserved stew base, chickpeas and diced tomatoes. Cook for about 8 minutes or until the sauce has thickened a bit and the tomatoes have lost their raw taste.
Add the par cooked pasta to this mixture and cook for about 2 minutes.
. Add the reserved chicken and cook for another 2 minutes.
Add the spinach leaves, cover and cook until just wilted. About 2 minutes.
Adjust seasoning with salt and pepper to taste.
Serve as is in deep bowls with shaved Parmesan or Asiago and a crisp salad.