Great Food Friday 〜 Skillet Chicken with White Wine

This chicken recipe is surely a keeper! My husband and I have made this a few times and we all loved it. It is soooo yummy!

PREP: 15 MINUTES/ COOK: 30 MINUTES

1 tablespoon olive or vegetable oil

9 medium chicken thighs ( 3 pounds total), skin removed, each cut in half

2 jumbo onions (1 pound each), sliced

1 pound medium red potatoes, cut into 2-inch chunks

1 cup chicken broth

1/2 cup dry white wine

1 teaspoon dried thyme

1/2 teaspoon coarsely ground black pepper

8 kalamata olives

1 small bunch spinach, tough stems trimmed

Procedure:

1.  In nonstick 12-inch skillet, heat oil over high heat until very hoot. Add chicken thighs and cook until browned on both sides.

2.  Add onions, potatoes, chicken broth, white wine, thyme, pepper, and olives; heat to boiling over high heat. Reduce heat to low; cover and simmer about 20 minutes or until juices run clear when chicken is pierced with tip of knife and vegetables are tender.

3.  Stir in spinach; cook 1 to 2 minutes until spinach just wilts. 

Makes 6 main-dish servings.

Each serving: About 335 calories, 29 g protein, 29 g carbohydrate, 10 g total fat ( 2 g saturated), 4 g fiber, 107 mg cholesterol, 435 mg sodium.