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Source: America's Favorite Food Associations

Vegetable Rosemary Chicken
Sure to be on your families favorite list.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
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8 broiler-fryer chicken thighs, skinned
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried rosemary, crushed
1 tablespoon olive oil or 1 teaspoon olive oil
2 cloves garlic, minced
1 cup carrots, sliced
2 large red onions, cut in wedges
1/4 cup red wine vinegar
1 package (10 ounces) fresh spinach, ribs removed, torn in bite-sized pieces




In plastic bag, mix together flour, salt, pepper and rosemary. Add chicken one piece at 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, carots 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.




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