Categories: Meals
Ingredients
- Potatoes:
- 3 large russet potatoes, peeled and cut into 6 pieces each
- Kosher salt
- 4 large garlic cloves, crushed
- 1 lemon, juiced
- 1/4 cup olive oil
- 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 chicken breasts, thinly sliced on an angle
- 1 tsp crushed red pepper
- 1 tsp dried oregano
- Salt and pepper
- 2 large leeks, white parts and light- to medium-green parts only, halved lengthwise and cut on an angle into 1-inch half-moons
- 1/2 cup white wine
- Juice of 1/2 lemon
Directions
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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 olive oil. 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.
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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.
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In a large skillet, heat the olive oil 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 sun-dried tomatoes. Add the wine and cook, stirring often, until almost absorbed, about 3 minutes. Remove from heat. Add the lemon juice.
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Mound the potatoes on 1 corner of each plate. Top with the chicken and let it spill onto the rest of the plate.