Directions:
- 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.).
- Add onion to skillet and cook until golden, stirring frequently.
- Stir in olives, tomatoes, capers, chicken broth, rosemary, lemon juice, and 1/3 cup water.
- 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.
- To serve, arrange chicken on a platter, spoon olive mixture over chicken, and sprinkle with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.51 Kcal (1769 kJ) | ||
| Calories from fat | 175.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.52g | 30% | |
|---|---|---|---|
| Cholesterol | 232.14mg | 77% | |
| Sodium | 1058.18mg | 44% | |
| Potassium | 912.81mg | 19% | |
| Total Carbs | 7.77g | 3% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 49.98g | 100% | |
| Vitamin C | 21.5mg | 36% | |
| Iron | 2.8mg | 15% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 95.6 Kcal (400 kJ) | ||
| Calories from fat | 39.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 30% | |
|---|---|---|---|
| Cholesterol | 52.53mg | 77% | |
| Sodium | 239.44mg | 44% | |
| Potassium | 206.55mg | 19% | |
| Total Carbs | 1.76g | 3% | |
| Sugars | 0.96g | 17% | |
| Dietary Fiber | 0.5g | 9% | |
| Protein | 11.31g | 100% | |
| Vitamin C | 4.9mg | 36% | |
| Iron | 0.6mg | 15% | |
| Calcium | 12.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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