Tomato, Spinach and Feta Topped Chicken Thighs

4-6 ounces of fresh baby spinach
4 ounces white wine
Black pepper to taste
4 tablespoon crumbled feta cheese, divided
8 kalamata olives, sliced

1. Drizzle olive oil over skin side of chicken thighs. Sprinkle seasoning and herbs on, and let rest for 30 minutes (in the fridge.)
2. Preheat a 10-11 inch non-stick skillet over med-high heat (if it has a lid, that will help.)
3. Preheat oven to 350F
4. Lay chicken thighs in skillet, skin side down. Sprinkle additional herbs.
5. Fry until the skin browns (8-10 minutes). Turn over and brown the opposite side.
6. Lay the thighs in an 8×8 baking pan, and bake for 20-30 minutes, or until the internal temperature reaches 165F. (If you insert a sharp, narrow knife into the thickest part of the thigh, clear juices will run out when fully cooked.)
7. Carefully pour any residual grease out of the skillet. Reserve one teaspoon of grease. Do not wash or wipe the skillet clean.
8. The topping will take 15 minutes, so time it accordingly.
9. In the same skillet saute the onion in the reserved teaspoon of cooking grease until translucent (5-6 minutes over medium-high heat.)
10. Add tomatoes, and let cook, undisturbed for 2 minutes.
11. Add the garlic and stir everything together. Cook for one minute.
12. Lay the spinach over the onions and tomatoes. If possible, add all, otherwise just half at a time.
13. If all the spinach fits, pour the wine over the spinach. (If you have a lid, cover the skillet now and reduce the heat to low.)
14. If only half the spinach fit, start with half the spinach and half the wine. When the spinach wilts, add the remaining spinach and wine.
15. To serve, place a chicken thigh on the plate and top with 1/4 of the topping. Add 1 tablespoon feta, and 1/4 of the sliced olives.

Protein:      3.6g