4 boneless, skinless chicken breast halves (cut into pieces)
1 cup chopped red onion
1 cup chopped green bell pepper
1/4 cup olive oil
5 stalks celery, diced
5 cups all-purpose flour
2 tablespoons dried parsley
1/2 teaspoon smoked paprika
1 teaspoon dried sage
1 teaspoon seasoning salt
1/2 teaspoon dried basil
3 cloves garlic, minced
1 pound fresh spinach, sliced
Heat oil in a large skillet over high heat. Add chicken pieces. Reduce heat to low (this will encourage browning).
Meanwhile, temper half the celery, reserving 1/2 cup for browning. Add the olive oil, olive, green pepper, celery and flour; stir together.
Add the chicken pieces to the large amount of celery and olive mixture. Continue to stir with some of the flour remaining in a thin stream.
Continue stirring until all of the chicken pieces are coated.
Return chicken pieces to the pan with the chicken mixture. Add enough wine to just cover. Cover pan and allow to simmer for about 45 minutes, stirring occasionally.
Stir in the celery mixture while simmering. Return chicken pieces to the pan, with the remaining olive mixture. Cover and simmer for about 45 minutes more, stirring occasionally.
Add spinach and chicken to the pan, letting it soak in. Return the pan to medium heat and add just enough wine to cover. Heat through, but not to boiling. Reduce heat to low.