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CATEGORY CUISINE TAG YIELD
Meats Main dish, Poultry 2 Servings

INGREDIENTS

1 T Salad oil
2 Onions, sliced 1/2"
2 t Flour
1 t Salt
1/2 t Rosemary, dry crushed
1/2 t Black pepper
4 Chicken thighs, 1 1/2 lb
1/2 lb Small red potatoes or 1 lge
2 T Lemon juice
1/2 Spinach, chopped no stems
1/4 c Pitted ripe olives, sliced

INSTRUCTIONS

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 Source:
Rich Harper's posting in  Intercook, originally from Good Housekeeping
Tested and modified by Elizabeth Rodier July 1993.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 140
Calories From Fat: 79
Total Fat: 9g
Cholesterol: 0mg
Sodium: 1313.7mg
Potassium: 188.8mg
Carbohydrates: 14.7g
Fiber: 2.7g
Sugar: 5.1g
Protein: 1.7g


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