Chicken With Dried Fruit & Spinach in a Creamy Egg Sauce

• 1 whole chicken, cut into 8 pieces, remove skin if you wish
• 14 cup extra virgin olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced (or to taste)
• 12 cup flour (for dredging, you may need more or less)
• 1 cup dry white wine
• 13 cup raisins, plumped in hot water or 13 cup broth
• 13 cup chopped dried apricot, plumped with the raisins (chop to the same size as the rasins)
• 2 egg yolks
• 12 lemon, juice of (or to taste)
• 1 (9 ounce) bagof prewashed Baby Spinach

1. Place oil in a large skillet and warm over medium heat.
2. Add onions and saute until opaque.
3. Add the garlic and saute while doing the next step, don't over brown garlic.
4. Dredge chicken pieces in flour and add them to the pan.
5. Brown chicken turning as needed.
6. Pour wine over chicken and deglaze pan.
7. Cover and simmer about 1/2 hour.
8. Add drained rasins and apricots.
9. Simmer on low heat until the chicken begins to pull away from the bone, about another 1/2 hour.
10. Uncover and add the spinach, let wilt while stiring into the sauce.
11. In a small bowl beat egg yolks with lemon juice.
12. Remove skillet from heat.
13. Add the beaten egg yolk and stir into the sauce until it forms a creamy consistencey (don't cream the spinach, just stir everything together), coating chicken pieces with sauce.
14. Serve hot and enjoy!

chicken, extra virgin olive oil, onion, garlic, flour, white wine, raisins, apricot, egg yolks, lemon, bagof prewashed

Taken from www.food.com/recipe/chicken-with-dried-fruit-spinach-in-a-creamy-egg-sauce-116357 (may not work)