1 tablespoon olive oil
1 (3 pound) chicken, cut into serving pieces
Coarse salt and freshly ground black pepper
1 1/2 pounds yellow-fleshed potatoes, peeled and cut into large chunks
4 tablespoons (1/2 stick) unsalted butter
3 red bell peppers, cored, seeded, and coarsely chopped
3 ripe plum tomatoes, coarsely chopped
1 cup dry white wine
1 cup chicken stock or broth
Pinch of saffron
1 teaspoon grated orange zest
2 1/2 to 3 pounds spinach, stems removed and well washed

Heat the oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper and brown them lightly on all sides. Remove the chicken to a plate.

Add the potatoes and 1 tablespoon of the butter to the skillet. Sprinkle in a bit of salt and pepper. Cook, stirring occasionally, until the potatoes begin to brown on their edges, 7 to 8 minutes. Add the bell peppers and tomatoes, season with salt and pepper, and cook for a minute. Pour in the wine and bring to a boil. Be sure to scrape the bottom of the pan to release any browned bits left from the chicken and potatoes.

When the stew is boiling, pour in the stock and crumble in the saffron. Nestle the chicken into the liquid. Bring it again to a boil, then reduce to a simmer, cover, and cook gently for 45 minutes, or until the chicken is cooked and the potatoes are tender. Stir in the orange zest and check the seasoning.

Meanwhile, bring a large pot of water to a boil. Add a big pinch of salt and the spinach. Bring to a boil and cook for a minute or two, until the spinach is completely wilted. Drain, refresh the spinach with cold water, drain again, and squeeze out excess moisture.

Just before you are ready to serve the stew, melt the remaining 3 tablespoons butter in a skillet over medium-low heat. Add the spinach and toss it in the butter until heated through. Check for salt and pepper.

Divide the spinach among soup dishes, making a pile in the middle of each. Ladle in the stew to surround the spinach (with lots of broth), and serve.

Makes 4 to 6 servings.