| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Salad oil |
| 2 |
md |
Onions, sliced 1/2" |
| 2 |
ts |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Rosemary, dry crushed |
| 1/2 |
ts |
Black pepper |
| 4 |
lg |
Chicken thighs (1 1/2 lb) |
| 1/2 |
lb |
Small red potatoes or 1 lge |
| 2 |
tb |
Lemon juice |
| 1/2 |
bn |
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.
A Message from our Provider:
“Your pain touches God’s heart”