Here is another braised recipe. This one came out of Bon Appetite, with minimal tweaking from me. The simplicity of chicken, greens and garlic can usually appease even the pickiest eater. Also, bonus points for a one pot meal.
2 lbs chicken pieces such as thighs, legs and breasts with skin on
1 Tbsp paprika
1 tsp olive oil
1 medium onion, sliced
6 garlic cloves, sliced
2 cups chicken broth, preferably homemade
1 cup dry white wine
2 sprigs rosemary
2 sprigs thyme
1 large bunch baby spinach or other greens
salt and pepper
Sprinkle chicken with paprika, salt and pepper. Heat oil in a large heavy pot over medium heat. Add chicken skin side down, and cook, turning occasionally, until brown on all sides. Transfer to a plate. Add onion and garlic to pot and cook, stirring often until softened 8-10 minutes. Return chicken to pot; add broth, wine and herbs. Bring to a boil; cover. Reduce heat and simmer until chicken is cooked through and very tender, about 40 minutes.
Add spinach to pot and cover. Cook until wilted, about 5 minutes. Discard herbs. Squeeze 1-2 lemon wedges over chicken and stir. Serve chicken and spinach with lemon wedges. Enjoy!