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Vegetable Rosemary Chicken

Posted in : Chicken on by : Daphne


8 broiler-fryer chicken thighs, skinned3 tablespoons flour1/2 teaspoon salt1/4 teaspoon pepper2 teaspoons dried rosemary, crushed1 tablespoon plus 1 teaspoon olive oil, divided2 garlic cloves, minced1 cup sliced carrots2 large red onions, cut in wedges1 cup chicken broth1/4 cup red wine vinegar1 package (10 oz.) fresh spinach, ribs removed, torn in bite-size pieces


In plastic bag, mix together flour, salt, pepper and rosemary. Add chicken, one piece at a time, shaking to coat. In large frypan, place 1 tablespoon of oil and heat to medium-high temperature. Add chicken and cook, turning, about 6 minutes or until brown on all sides. Remove chicken from frypan; set aside. In frypan, add remaining 1 teaspoon oil, garlic, carrots and onions. Saute 3 minutes. Return chicken to frypan. Add broth and vinegar. Reduce heat to low temperature, cover and simmer, turning once, about 15 minutes or until fork can be inserted in chicken with ease. Stir in spinach and cook until spinach begins to wilt. Makes 4 servings.