Greek Chicken with Olive Oil & Garlicky Spinach Potatoes

Because everyone loves garlicky potatoes.
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Greek Chicken with Olive Oil and Garlicky Spinach Potatoes served on blue plates

Recipe by Rachael Ray

  • 4Servings

Ingredients

Potatoes

  • 3 large russet potatoes (about 2 1/2 lb. total), peeled and cut into 6 pieces each

  • Kosher salt

  • 4 large cloves garlic, crushed

  • 1 lemon, juiced (about 1/4 cup)

  • 1/4 cup good-quality EVOO

  • 4 cups fresh spinach, stemmed and coarsely chopped

Chicken

  • 1/2 cup sun-dried tomatoes (from a bag, not packed in oil)

  • 3 tbsp. olive oil

  • 4 boneless, skinless chicken breasts, thinly sliced on an angle

  • 1 tsp. (1/3 palmful) crushed red pepper

  • 1 tsp. (1/3 palmful) dried oregano

  • Salt and pepper

  • 2 large or 3 medium leeks, white parts and light- to medium-green parts only, halved lengthwise and cut on an angle into 1-inch half-moons

  • 3/4 cup pitted kalamata olives, coarsely chopped

  • 1/2 cup white wine

  • Juice of 1/2 lemon (about 2 tbsp.)

Preparation

1. In a medium pot, cover the potatoes with cold water. Bring to a boil. Salt the water generously with kosher salt. Add the garlic. Cook the potatoes until tender when pierced with a knife, 12 to 15 minutes. Drain the potatoes. Return the potatoes and garlic to the pot. Add the lemon juice and EVOO. Using a potato masher, mash the potatoes to desired consistency. Add the spinach and stir until wilted, about 2 minutes. Cover the pot to keep warm.

2. Meanwhile, in a small bowl, cover the sun-dried tomatoes with hot water. Let stand until soft, about 20 minutes. Drain the tomatoes, then thinly slice.

3. In a large skillet, heat the olive oil, three turns of the pan, over medium-high. Working in 2 batches, add half the chicken, half the crushed red pepper, and half the dried oregano; season with salt and pepper. Cook, stirring often, until the chicken is lightly browned, 5 to 6 minutes. Transfer to a bowl. Repeat with the remaining chicken, crushed red pepper, and oregano. Return all of the chicken to the pan. Add the leeks and cook until softened, about 3 minutes more. Stir in the olives and sun-dried tomatoes. Add the wine and cook, stirring often, until almost absorbed, about 3 minutes. Remove from heat. Add the lemon juice.

4. Mound the potatoes on 1 corner of each plate. Top with the chicken and let it spill onto the rest of the plate.