Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Main dish
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive Or Salad Oil
2 md Onions -- Sliced 1/2-Inch
-Thick
2 ts Unbleached All-Purpose Flour
1 t Salt
3/4 ts Dried Rosemary Leaves
-Crushed
1/2 ts Black Pepper
4 lg Chicken Thighs -- (About 1 1/2
-Pounds)
1/2 lb Small Red Potatoes -- Cut Into
-1-Inch Pieces
2 tb Lemon Juice
1/2 bn Fresh Spinach -- About 1/4
-Lb, Coarsely Sliced
1/4 c 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 1/4 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.
