2 tb Olive Or Salad Oil
2 md Onions; Sliced 1/2-Inch
-Thick
2 ts Unbleached All-Purpose Flour
1 ts Salt
3/4 ts Dried Rosemary Leaves;
-Crushed
1/2 ts Black Pepper
4 lg Chicken Thighs; (About 1 1/2
-Pounds)
1/2 lb Small Red Potatoes; Cut Into
-1-Inch Pieces
2 tb Lemon Juice
1/2 bn Fresh Spinach; About 1/4
-Lb, Coarsely Sliced
1/4 c  Pitted Ripe Olives; Each
-Sliced In Half

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.

EACH SERVING CONTAINS:

CALORIES: 660 FAT: 37 GRAMS
: CHOLESTEROL: 145 MG. SODIUM: 1520 MG.