This is a spicy, satisfying dish that is succulent and delicious.

Here’s what you need:

1 tablespoon organic olive oil

1 3 1/2 pound chicken, cut into 8 pieces

Organic Kosher Salt and organic black pepper

2 medium organic sweet onions

12 cups torn organic escarole (about one head)

small 8 ounce can of organic diced tomatoes

1/2 jar spicy GourGanics Salsa

1/3 cup pitted organic kalmata olives, pitted and halved

Here’s what to do:

Heat your oven to 400 degrees. Heat the oil over medium high heat in a Dutch oven. Season the chicken with the salt and pepper and. Work in two batches and cook the chicken until brown, 5 minutes per side. Transfer to a plate lined with a paper towel to absorb some grease. ADd the onions to the pot and cook until they begin to soften. Then  add the escarole, tomatoes, GourGanics salsa and 1/3 cup of water. Mix to combine. Place the chicken on top of the escarole, cover the Dutch oven and transfer to the oven. Bake, covered until the escarole is wilted and tender. Uncover the pot, cook time more minutes through and fold in the olives.

Enjoy as is or serve with a nice jasmine rice.