Cut up the hot cherry peppers and remove the seeds. (I used a full 10 hot cherry peppers as we like it more on the spicy side.)
In a large skillet over medium-high heat, add the olive oil and butter. Once hot add the garlic and hot cherry peppers and saute for 5 minutes.
Add the mushrooms next and saute them for another 5 minutes.
While the vegetables are sauteing, cut up the chicken into bite-size pieces.
Add the chicken thighs after the mushrooms step, and brown the chicken on all sides, which will take another 5 - 7 minutes.
Reduce the heat to low and slowly continue cooking for another 25 minutes. At the end of 25 minutes, add the white wine and balsamic vinegar to the skillet. Sprinkle lightly with salt and pepper to taste. Cook for several more minutes to reduce the liquid slightly.
Next add the fresh spinach. As you are cooking this down to a wilt, you may want to cover the skillet for a few minutes to let the spinach steam.
When the spinach has wilted, about 3-5 minutes, the dish is ready to serve.
Although we have not always served it over rice, for the past several years this has been our preference. We use a basmati or popcorn rice, and find that either one works well. The original recipe says to accompany the dish with plenty of crusty bread. We have done that as well, but less of that in recent years as rice has become our substitute.