Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive Or Salad Oil -Pounds)
2 md Onions; Sliced 1/2-Inch 1/2 lb Small Red Potatoes; Cut Into
-Thick -1-Inch Pieces
2 ts Unbleached All-Purpose Flour 2 tb Lemon Juice
1 ts Salt 1/2 bn Fresh Spinach; About 1/4
3/4 ts Dried Rosemary Leaves; -Lb, Coarsely Sliced
-Crushed 1/4 c Pitted Ripe Olives; Each
1/2 ts Black Pepper -Sliced In Half
4 lg Chicken Thighs; (About 1 1/2

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.

EACH SERVING CONTAINS:

CALORIES: 660 FAT: 37 GRAMS CHOLESTEROL: 145 MG.
SODIUM: 1520 MG.

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