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Chicken with Apple, Sweet Potato and Spinach: A Satisfying One-Pot Meal

September 24, 2013 By Marge Perry

Chicken with Apple, Sweet Potato and Spinach

You can cook for a living– maybe cook a slew of meals all day long– and when it is time for your own dinner you are like everyone else. You want it to be very little work, and, more importantly, very little clean up. And you’ve been tasting all day long, so it should also be relatively healthful (healthful being a euphemism for “not laden with calories”).

And let’s just say you’ve been working on a dessert story, and most of your calories have been of the refined carb-and-sugar variety. Yes, those are your most favorite kinds of calories in the universe, but they are also the ones that you do not wear well.

On the other hand, after a day of meringues and crusts and puddings and similar sweet glimpses of heaven, you find yourself craving vegetables, fruits and lean protein. (Seriously.) You grab a little of this from the pantry, a little of that from the fridge and you put together something good enough to anoint as a Weeknight Regular. Well, maybe if you did the kind of work that meant you actually had Weeknight Regulars.

Anyway, at least you get a truly satisfying, healthy dinner tonight with only one pot to wash.

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Chicken with Apple, Sweet Potato and Spinach

1 pound boneless skinless chicken breast, cut in 2-inch chunks

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

2 large apples (about 1 pound) cut in 1-inch pieces

2 medium sweet potato (about 1 pound), peeled and cut in 1-inch pieces

1 medium red onion, cut in 1/4-inch thick wedges

1 cup low sodium chicken broth

1 cup white wine

5 ounces baby spinach

1 tablespoon sage leaves, chopped

2 tablespoons butter

 

1. Toss the chicken with the flour, salt and pepper. Heat the oil in a deep skillet or Dutch oven over medium high; add the chicken in a single layer and cook until lightly browned, turning once, for a total of about 8-10 minutes. Transfer to a plate. Add the apple to the skillet; cook until lightly browned on the underside, about 2 minutes. Transfer to the plate with the chicken.

2. Add the sweet potato and onion to the skillet; cook 1 minute and add the broth and white wine. Bring to a boil and cook until the potatoes are still slightly firm just in the center, about 15 minutes. Add the chicken and apples back to the pan, reduce the heat to simmer and cook 10 minutes until the potatoes and chicken are cooked through. Remove from heat; stir in the spinach and sage until the spinach is wilted. Swirl in the butter until fully incorporated and serve.

Makes 4 servings

Nutritional analysis for each serving: 470 calories, 29 g protein, 52 g carbohydrates, 8 g fiber, 12 g fat, 5 g saturated fat, 564 mg sodium

Filed Under: Poultry: Chicken, Cornish Game Hen, Turkey and Duck, Recipes

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Comments

  1. Frank B says

    September 24, 2013 at 9:19 pm

    Riesling for sure!

    • Marge Perry says

      September 25, 2013 at 9:21 am

      Perfect!

  2. Amy Nieporent says

    September 25, 2013 at 7:09 am

    Yum and the photo is amazing!

  3. laurie r. says

    September 25, 2013 at 8:52 am

    i was concerned that one pot meal would translate into stewish [not for me] but it looks delicious.

    • Marge Perry says

      September 25, 2013 at 9:24 am

      It’s more chunky than stew-like (because there isn’t all the thick “sauce” of a stew)…but for you, Laur, I’d suggest: Roast Lemon Chicken Breasts with Artichokes and Potatoes instead.

  4. Robert J. says

    September 25, 2013 at 10:10 am

    Looks great.

  5. Robert J. says

    September 25, 2013 at 10:11 am

    Does it reheat well?

    • Marge Perry says

      September 25, 2013 at 11:46 am

      Robert, I rarely think a dish with chicken breasts re-heats well. They are so lean that they tend to get dry. BUT– you can make the same dish with boneless, skinless chicken thighs and it will reheat beautifully.

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

I share it with my husband and co-author, David Bonom. Check out our new book, Hero Dinners: Complete One-Pan Meals That Save the Day

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