4 bone-in skin-on chicken thighs
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1 large shallot, sliced
1 cup lower-sodium chicken broth
1/3 cup sliced green olives
3 tablespoons lemon juice
2 teaspoons grated lemon peel
3 (4-inch) sprigs fresh rosemary
1. Sprinkle chicken with salt and pepper. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Add chicken; cook 5 to 6 minutes or until golden brown, turning once. Remove.
2. Add shallot to skillet; cook 1 to 2 minutes or until softened. Return chicken and any accumulated juices to skillet; add broth, olives, lemon juice and lemon peel. Arrange rosemary around chicken. Bring to a boil; cover and reduce heat to low. Simmer 15 to 20 minutes or until chicken is no longer pink in center. Remove chicken; discard rosemary stems (leaves will have fallen off into cooking liquid). Boil liquid over high heat 4 to 5 minutes or until slightly thickened, stirring occasionally; pour over chicken.
PER SERVING: 510 calories, 32 g total fat (7.5 g saturated fat), 48.5 g protein, 6 g carbohydrate, 150 mg cholesterol, 1220 mg sodium, 1.5 g fiber