"While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. —Joseph Pisano, Revere, Massachusetts..."
INGREDIENTS
•
4 boneless skinless chicken thighs (about 1 pound)
•
1 teaspoon dried rosemary, crushed
•
1/2 teaspoon pepper
•
1/4 teaspoon salt
•
1 tablespoon olive oil
•
1/2 cup pimiento-stuffed olives, coarsely chopped
•
1/4 cup white wine or chicken broth
•
1 tablespoon drained capers, optional