Chicken Florentine

Servings

4

Ingredients

• 2 tablespoons olive oil
• 1 (4 pound) whole chicken, cut into 8 pieces and seasoned with salt and pepper to taste
• 1/2 cup sliced ripe olives
• 1 tablespoon dried oregano leaves
• 3 cloves garlic, finely chopped
• 2 sprigs rosemary
• 1 red onion, sliced 1/2 inch thick
• 1 (28 ounce) can diced tomatoes
• 1 (10 ounce) package frozen organic cut spinach, thawed and squeezed to drain

Instructions

1. Heat oven to 190°C. Heat oil in 6-quart oven-proof baking dish or saucepan over high heat. Lightly brown both sides of chicken pieces in oil.
2. Stir in remaining ingredients except spinach. Heat to boiling; cover.
3. Bake 40 minutes. Stir in spinach; bake about 10 minutes longer or until juice of chicken is no longer pink when centres of thickest pieces are cut.