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Ингредиенты
- 2 Tbsp. Olive Or possibly Salad Oil
- 2 med Onions, Sliced 1/2-Inch Thick
- 2 tsp Unbleached All-Purpose Flour
- 1 tsp Salt
- 3/4 tsp Dry Rosemary Leaves, Crushed
- 1/2 tsp Black Pepper
- 4 lrg Chicken Thighs, (About 1 1/2 Pounds)
- 1/2 lb Small Red Potatoes, Cut Into 1-Inch Pcs
- 2 Tbsp. Lemon Juice
- 1/2 bn Fresh Spinach, About 1/4 Lb, Coarsely Sliced
- 1/4 c. Pitted Ripe Olives, Each Sliced In Half
Инструкции
- ABOUT 40 Min BEFORE SERVING:In a 10-inch skillet, over medium-high heat, heat the olive or possibly salad oil till warm then add in the onions and cook till golden. Remove the onions to a bowl and set aside. On a sheet of waxed paper, mix the flour, salt, dry 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, till golden on all sides. Add in the potatoes, lemon juice, cooked onions and 1/4 c. 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 min or possibly till 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 till the spinach is just wilted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 2 servings | |
| Calories 697 | |
| Calories from Fat 493 | 71% |
| Total Fat 54.84g | 69% |
| Saturated Fat 9.7g | 39% |
| Trans Fat 0.2g | |
| Cholesterol 76mg | 25% |
| Sodium 1292mg | 54% |
| Potassium 1208mg | 35% |
| Total Carbs 33.43g | 9% |
| Dietary Fiber 5.4g | 18% |
| Sugars 5.97g | 4% |
| Protein 20.94g | 34% |
