4 chicken thighs (about 6 oz. each)
1 tsp. vegetable
3 med. carrots, cut into 1/2 in. chunks
1 med. sliced onion
1 1/2 c. water
1/2 tsp. chicken flavor, instant bouillon
1/2 tsp. Rosemary
1/4 tsp. salt
Dash pepper
1/2 (10 oz.) pkg. frozen spinach

Remove skin from chicken. In large nonstick skillet, heat oil over medium heat. Add chicken and brown. Remove chicken. Add carrots and onion; cook, stirring occasionally, until crisp and tender, about 8 minutes. Return chicken to skillet with water, boullion, Rosemary, salt and pepper. Bring to a boil. Reduce heat, cover, simmer until chicken is tender, about 30 minutes. Add spinach, cover. Cook until spinach is thawed. Cover and cook about 10 to 15 minutes. Serves 4.