Yield: 2 servings
|2 tablespoons||Olive Or Salad Oil|
|2 mediums||Onions; Sliced 1/2-Inch Thick|
|2 teaspoons||Unbleached All-Purpose Flour|
|¾ teaspoon||Dried Rosemary Leaves; Crushed|
|½ teaspoon||Black Pepper|
|4 larges||Chicken Thighs; (About 1 1/2 Pounds)|
|½ pounds||Small Red Potatoes; Cut Into 1-Inch Pieces|
|2 tablespoons||Lemon Juice|
|½ bunch||Fresh Spinach; About 1/4 Lb, Coarsely Sliced|
|¼ cup||Pitted Ripe Olives; Each Sliced In Half|
ABOUT 40 MINUTES BEFORE SERVING: In a 10-inch skillet, over medium-high heat, heat the olive or salad oil until hot then add the onions and cook until golden brown.
Remove the onions to a bowl and set aside. On a sheet of waxed paper, mix the flour, salt, dried rosemary, and pepper, blending well, then coat each of the chicken thighs. Still over medium high heat, cook the chicken, in the remaining oil in the skillet, until golden brown on all sides. Add the potatoes, lemon juice, cooked onions and ¼ cup of water to the chicken in the skillet. Increase the heat to high and heat to boiling, then reduce the heat, cover, and simmer for 20 minutes or until the chicken and potatoes are fork tender and the juices run clear when the chicken is pierced with a knife. Skim off the fat from the liquid in the skillet. Stir in the spinach and olives, cooking until the spinach is just wilted.
EACH SERVING CONTAINS:
CALORIES: 660 FAT: 37 GRAMS CHOLESTEROL: 145 MG.
SODIUM: 1520 MG.