Skillet Chicken With Wine

• 2 jumbo onions (about 1 lb. each)
• 1 lb. medium-size red potatoes
• 9 medium-size chicken thighs (about 3 lb.)
• 1 Tbsp. olive or salad oil
• 1 c. chicken broth
• 1/3 c. dry white wine
• 1 tsp. dried thyme leaves
• 1/2 tsp. coarsely ground black pepper
• 8 Kalamata olives or ripe olives
• 1 small bunch spinach

1. About 45 minutes before serving, slice onions. Cut potatoes into 2-inch chunks. Remove skin and fat from chicken thighs. In nonstick 12-inch skillet over high heat, in hot olive or salad oil, cook chicken thighs until browned on both sides. Add onions, potatoes, chicken broth, white wine, thyme, black pepper and olives; over high heat, heat to boiling. Reduce heat to low; cover and simmer about 20 minutes or until juices run clear when chicken is pierced with a knife and vegetables are tender. Stir in spinach; cook 1 to 2 minutes until spinach just wilts.
2. Makes 6 servings.

jumbo onions, red potatoes, chicken, olive, chicken broth, white wine, thyme, ground black pepper, olives, spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=981376 (may not work)