Chicken Amalfi

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 medium chicken legs, separated into thighs and drumsticks, skin removed (2.25 lb)
• 1/2 teaspoon salt
• 1 medium onion, thinly sliced
• 1/4 cup olive, pitted and coarsely chopped
• 3 medium plum tomatoes, diced
• 3 tablespoons capers, drained and chopped
• 1/2 cup chicken broth
• 1/2 teaspoon dried rosemary, crushed
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley

Recipe

• 1 heat oil in a 12-inch skillet over med.-high heat until very hot. add chicken pieces and salt and cook until chicken is golden brown on all sides, transferring chicken to a plate as it browns. (i use a paper towel-lined plate to absorb the excess oil.).
• 2 add onion to skillet and cook until golden, stirring frequently.
• 3 stir in olives, tomatoes, capers, chicken broth, rosemary, lemon juice, and 1/3 cup water.
• 4 return chicken to skillet and bring to boiling over high heat. reduce heat to low, cover and simmer for 25-30 minutes. spoon olive mixture over chicken and stir occasionally while chicken is cooking. chicken is done when juices run clear when pieces are pierces with a knife.
• 5 to serve, arrange chicken on a platter, spoon olive mixture over chicken, and sprinkle with chopped parsley.