Balsamic Chicken With Spinach And Potato Wedges - cooking recipe

Ingredients

4 tbsp oil
1 lb waxy potatoes (such as Yukon Gold), peeled and cut into wedges
2 None onions, peeled and chopped
2 - 6 oz chicken breasts
1 tbsp sugar
1/3 cup balsamic vinegar
1/2 cup vegetable stock
1 None red chili, deseeded and finely chopped
1 clove garlic, peeled and minced
1/4 cup dry white wine
1/2 lb spinach
1 pinch grated nutmeg

Preparation

Heat 2 tbsp oil in a frying pan, saute potatoes, turning, for 15 mins. Add 1/2 of onions and season. Remove from pan and keep warm.
Add 1 tbsp oil, saute chicken for 10 mins, turning. Season and remove from pan. Add sugar and caramelize. Deglaze with vinegar and 1/3 cup stock and simmer for 2 mins. Add chili and chicken and simmer gently.
Meanwhile, heat 1 tbsp oil in a saucepan and cook garlic and remaining onions for 1 min. Add wine and remaining stock. Add spinach and simmer for 2-3 mins, until wilted. Season and add nutmeg.
To finish, remove chicken from gravy and slice. Serve with potatoes, spinach and gravy.