Skillet Chicken Dinner For 2

Recipe Ingredients

1 tablespoon	15ml	Salad oil
2 tablespoons	30ml	Onions - sliced 1/2" (medium)
2 teaspoons	10ml	Flour
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Rosemary - dry crushed
1/2 teaspoon	2.5ml	Black pepper
4 teaspoons	20ml	Chicken thighs - (1 1/2 lb) (large)
1/2 lb	227g / 8oz	Small red potatoes or 1 lge
2 tablespoons	30ml	Lemon juice
1/2		Spinach - chopped, no stems
1/4 cup	59ml	Pitted ripe olives - sliced

Recipe 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 minutes 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.

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.