Chicken Amalfi

Name: Chicken Amalfi
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

11 ingredients

5 steps

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.