Simple Chicken Provencal | Heather Carey

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, peeled and sliced
• 1 teaspoon each coarse salt and pepper
• 3 garlic cloves, minced or pressed
• 1 teaspoon anchovy paste, or 2 anchovies, minced
• 2 tablespoons tomato paste
• 2 packages boneless, skinless chicken thighs (about 8 thighs)
• 1 28-ounce can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon Herbes de Provence
• 4 handfuls baby spinach
• 1/2 cup pitted kalamata olives, chopped coarse
• zest and juice from 1 lemon