Great little weeknight throw-together.
Sauté 3/4 cup mirepoix (equal parts diced onion, carrots and celery)
add 1 can of tinned tomatoes
add in and brown about 10 chicken pieces (I used dark meat)
add in :
1 Tbsp minced garlic
1 Tbsp rosemary
cracked pepper and salt to taste
Healthily dash in some of the red wine which – if you are anything like me – you are likely already imbibing, get all the juices nicely bubbling.
Add in two fistfuls of baby spinach or similar greens.
Simmer nearly covered until chicken is done. Serve and enjoy immensely with your favourite starch and a verdant salad of some sort. 🙂
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- Mirepoix + tinned tomatoes + chicken legs and thighs. Rosemary and cracked pepper have just joined the party.
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- Spinach makes an appearance
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- Pouring wine from my “rabbit” wine aerating pourer (awesome x-mas gift)
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- Chicken Marengo! Or at least I like to call it that, I should probably want to verify the proper definition before appropriating it… oh well. 🙂 Tomatoes, baby spinach, onion, garlic, celery, rosemary and wine. Served with TJ’s mushroom risotto and arugula salad.
Little Ninja Chef 
Nice take on a classic!