Chicken and Chorizo with Spinach Peppers and Leek

Simple comfort food.
6 chicken thighs
1 red pepper, sliced
1 leek, cleaned and diced
dash red pepper flakes
1/2 lb (2-3 links) chorizo sausage, sliced 1/2-inch thick
2 cloves garlic, minced
1/2 cup white wine
1/2 cup chicken broth
4 cups baby spinach leaves, chopped

Heat a bit of olive oil in anon-stick skillet, and brown the chicken, skin-side down for 3-5 minutes. Turn chicken over when nicely browned and brown the other side another 3-5 minutes. Remove the chicken to a bowl.

Add the red peppers, leek, red pepper flakes (to taste) and chorizo to the skillet. Cook until the chorizo is beginning to brown, and the veggies are softening, about 10 minutes. Add the garlic and cook another 2-3 minutes.

Add the wine and broth, and the spinach. Cover and allow the spinach to cook down and soften. Stir well and then nestle the chicken into the spinach sauce. Cover and cook about 15 minutes, until the chicken is fully cooked through.

Serves 4.