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Recipe submitted by Bernice Janowski, Stevens Point, WI

Vegetable Rosemary Chicken

8 broiler-fryer chicken thighs, skinned
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried rosemary, crushed
1 tablespoon plus 1 teaspoon olive oil, divided use
2 garlic cloves, minced
1 cup sliced carrots
2 large red onions, cut in wedges
1 cup chicken broth
1/4 cup red wine vinegar
1 package (10 ounces) fresh spinach, ribs removed, torn in bite-size pieces

1. In plastic bag, mix together flour, salt, pepper and rosemary. Add chicken, one piece at a time, shaking to coat.
2. 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.
3. In frypan, add remaining 1 teaspoon oil, garlic, carrots and onions. Saute 3 minutes.
4. 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.
5. Stir in spinach and cook until spinach begins to wilt.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.