Skillet Chicken Dinner

Recipe Ingredients

2 tablespoons	30ml	Olive or salad oil
2 tablespoons	30ml	Onions - sliced 1/2-inch (medium)
2 teaspoons	10ml	Unbleached all-purpose flour
1 teaspoon	5ml	Salt
3/4 teaspoon	3.8ml	Dried rosemary leaves - crushed
1/2 teaspoon	2.5ml	Black pepper
4 teaspoons	20ml	Chicken thighs - (about 1 1/2 (large)
1/2 lb	227g / 8oz	Small red potatoes - cut into
2 tablespoons	30ml	Lemon juice
1/2		Fresh spinach - about 1/4
		Coarsely sliced
1/4 cup	59ml	Pitted ripe olives - each
1		Half

Recipe Instructions

ABOUT 40 MINUTES BEFORE SERVING:

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.

Source:
1998 (c) Singha Thai Cuisine, Honolulu, Hawaii

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