Chicken Amalfi
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
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
- 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.
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Reviews
-
This turned out really well and I loved the flavors. I did leave the skin on the chicken. Unfortunately, I was nearly out of capers (only about 1/2 T left) but the flavor was still ok. I look forward to making this with the proper amount next time. After everything was cooked, I saw that the sauce was extremely runny, even too much to serve over rice or something. So I cranked the heat up and reduced it until it was a more acceptable texture. Although the recipe doesn't suggest this, I highly recommend it. I really enjoyed the way the flavors permeated the chicken.
RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!