This is another lovely winter dish, easy to assemble and which takes care of itself in the oven while you do other things. It also makes the house smell really nice while it is cooking which helps (me at least) with the winter blues.
I wanted this to be a dish with well defined flavors and a clear broth but slightly overdid it on the spices and tried to tone the heat down with cream at the end. Either version is good, it just depends on what you feel like.
2 lbs skinless chicken (I used a mix of thigh and breast meat)
4 cups winter greens (I used a mix of baby kale, spinach and ruby chard)
1-3 chilis in adobo sauce (can be bought in a can in the Mexican section of most supermarkets; amount depends on how much heat you like so start with one and build the heat if necessary)
2 shallots, peeled, halved lengthwise, and sliced into thin half moons
1/4 cup red wine vinegar
1/4 cup dry white wine
2 bay leaves
Salt to taste
1 tsp oil
1/2 cup cream (optional)
Preheat oven to 350.
Heat the oil in a large oven safe stock pot over medium heat. Add the shallots and salt liberally to prevent browning. Cook, stirring constantly, for a few minutes. Remove from the heat.
Stir in the chilis in adobo and the white wine. Add the chicken pieces and mix well so that they are coated in the spiced shallot mixture. Pour over enough cold water to cover the chicken by about half an inch. Throw in the bay leaves.
Cover the pot and place in oven. Cook for fifty minutes.
Remove from the oven after that time. Fish out the chilis and the bay leaves and discard them. Remove the chicken to a plate.
Stir in all of the greens and add the vinegar. Nestle the chicken back in among the greens, place in the oven and cook for an additional 10 minutes. If you decide to use cream, add it after 5 minutes have passed and cook for the remaining 5 minutes.
Serve as is or, for a more substantial meal, with a side of rice or polenta.