• 6 boneless, skinless chicken thighs
  • 4 large red skinned potatoes, cut into chunks
  • 1/3 lb fresh spinach
  • 3/4 cup blueberries
  • 1/4 cup chicken stock
  • 3 shallots, diced
  • 1 clove garlic, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon rosemary
  • Bologna herbal salt blend
  • salt and pepper


  1. Preheat oven to 425.
  2. In a baking dish, toss the potatoes, garlic, rosemary, salt, pepper, and 1/3 of the shallots in 1 tablespoon olive oil to coat. Roast in the oven for about 25 minutes, stirring occasionally.
  3. While the potatoes are roasting, heat 1 tablespoon olive oil in a stainless steel skillet on medium heat. Saute the other 2/3 of the shallots for about 5 minutes.
  4. Season the chicken thighs with bologna herbal salt blend and brown for a few minutes on each side in the skillet with the shallots.
  5. Add the blueberries to the chicken in the pan. Add the balsamic vinegar and let cook for a minute or two. Add the chicken stock.
  6. Put the skillet in the oven for about 10 minutes to finish cooking the chicken.
  7. Remove the skillet from the oven and put back on a burner. Remove the chicken from the pan, leaving the blueberries and liquid, and set aside on a plate. Crank the heat on high to bring the liquid to a boil, which should be pretty quick since it just came out of the oven. Turn heat to low and simmer the blueberries and liquid until the liquid is reduced by about half. Pour the sauce over the chicken.
  8. By now the potatoes should be about ready so remove them from the oven.
  9. In the same skillet that the chicken was cooked in, wilt the spinach on low heat for a minute or two.
  10. Serve chicken and sauce atop spinach with potatoes on the side.