Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Salad oil 4 lg Chicken thighs (1 1/2 lb)
2 md Onions, sliced 1/2" 1/2 lb Small red potatoes or 1
2 ts Flour -lge
1 ts Salt 2 tb Lemon juice
1/2 ts Rosemary, dry crushed 1/2 bn Spinach, chopped, no stems
1/2 ts Black pepper 1/4 c Pitted ripe olives, sliced

About 40 minutes before serving: In a 10 inch skillet (non-stick
sauce pan for 1 serving) over medium-high heat, heat the oil then add
onions and cook until soft and golden brown. Remove onions to a bowl
and set aside.

On a sheet of waxed paper, mix the flour, salt, rosemary and pepper,
blending well. Coat each piece of chicken. Cook the chicken pieces
over medium high heat in the remaining oil 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. Do not reduce the liquid for one serving
or the pot is likely to boil dry. Heat to boiling, then reduce heat,
cover and simmer for 20 min or until the chicken and potatoes are
fork tender. The juices of the chicken will run clear when pierced
with a knife.

Stir in the spinach and olives, cooking until the spinach is just
wilted.

Each serving contains: 660 calories, 37 grams fat, 145 mg
cholesterol, 1520 mg sodium

From the files of Al Rice, North Pole Alaska. Feb 1994

Browse by categories