Recipe - Skillet Chicken Dinner

2 tablespoon Olive Or Salad Oil
2 md Onions; Sliced 1/2Inch
Thick
2 teaspoon Unbleached AllPurpose Flour
1 teaspoon Salt
Three fourths teaspoon Dried Rosemary Leaves;
Crushed
One half teaspoon Black Pepper
4 lg Chicken Thighs; (About 1 1/2
Pounds)
One half pound Small Red Potatoes; Cut Into
1Inch Pieces
2 tablespoon Lemon Juice
One half bn Fresh Spinach; About 1/4
Lb, Coarsely Sliced
One fourth cup Pitted Ripe Olives; Each
Sliced In Half

ABOUT 40 MINUTES BEFORE SERVING:

In a 10inch skillet, over mediumhigh 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 One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini