Chicken stew with peppers, tomatoes, spinach and garbanzo beans - my own creation, just made it up tonight. Loved it!

Chicken stew with tomatoes, roasted peppers, garbanzo beans and spinach

10 boneless skinless chicken thighs

1 large onion, chopped

5 cloves garlic, crushed

4 tbsp olive oil

2 tsp hot spicy salt mix (I use Slap Yo Mama)

¼ cup flour

1 cup white wine

2 tsp fennel seeds

2 tsp oregano

2 tsp salt

1 large can whole tomatoes (I used San Marzano)

1 jar roasted red peppers

1 can garbanzo beans (with juice)

½ bag raw spinach

¼ cup fresh basil (chiffonade)

½ cup sour cream

1. In a Dutch oven, heat the olive oil on medium. When hot, brown the chicken in 2 batches, about 3 minutes on a side. With each batch, sprinkle the spicy salt mix onto the chicken. Remove to a plate when browned.
2. Turn the heat off of the pan for a few minutes, then turn it on to medium low. Saute the onions and garlic on medium low for 8-10 minutes until soft and translucent, stirring frequently. Do not brown the onions.
3. Add the flour, salt, oregano, and fennel seeds, stirring to coat, and cook for 2 minutes on medium.
4. Add the wine, stirring to mix, make sure you scrape up all the bits from the bottom. Cook for 2 minutes.
5. Add the jar of peppers (and juice) and the can of tomatoes (and juice). Stir to mix, then add the chicken back and stir to cover all the chicken. Turn stove to high and bring to a boil.
6. Once boiling, turn to low and simmer for 45 minutes. Stir every 15 minutes.
7. Add the garbanzo beans (and juice) and stir. Cook for 15 more minutes.
8. Add the sour cream and stir to combine. Add the spinach and the basil. Stir until the spinach is wilted into the stew. If the stew isn't thick enough, add a slurry of a tbsp of flour and water (should be about a quarter cup of liquid) and stir.. Bring to a boil and then turn to low and simmer for 15 more minutes.
9. Serve over steamed rice.

bon appetit