Pollo al Limone con Olive e Capperi

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 chicken thighs with paper towels and season them generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 3 tablespoons of olive oil in a large skillet over medium-high heat and sear the chicken thighs skin-side down for 6-8 minutes until golden brown, then flip and sear for another 3-4 minutes.

3. 3

   Remove the chicken from the skillet and add 3 minced garlic cloves to the pan, cooking for 1 minute until fragrant.

4. 4

   Deglaze the pan with 0.5 cup of dry white wine, scraping up any browned bits from the bottom, and let it simmer for 2 minutes until slightly reduced.

5. 5

   Return the chicken to the skillet, add 1 cup of chicken broth, the juice and zest of 1 whole lemon, 0.5 cup of pitted and halved Kalamata olives, 2 tablespoons of rinsed capers, and 2 sprigs of fresh rosemary.

6. 6

   Bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and cook for 20-25 minutes, or until the chicken is cooked through.

7. 7

   Remove the rosemary sprigs, stir in 2 tablespoons of fresh chopped parsley, and serve the chicken with the pan sauce.