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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I've been making this recipe for years. No idea where I got it, but it's delicious! Ingredients:
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 |
Directions:
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.
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