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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 2 |
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Directions: 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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