Chicken Amalfi

I've been making this recipe for years. No idea where I got it, but it's delicious!

• Ready In: 50 mins
• 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

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.