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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken leg	4		separated	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
olive	1/4	cup	pitted chopped	-	-	-	-
plum tomato	3		diced	-	-	-	-
caper	3	tablespoons	drained chopped	5.934	1.2616	0.6089	0.2219
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
rosemary	1/2	teaspoon	crushed dried	0.4585	0.0724	0.0116	0.0205
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.