4 Sprigs Fresh Rosemary
8 Lemon Slices, seeds removed
1 Dried Bay Leaf
2 Tablespoons Capers, drained
2 Cups Low Sodium Chicken Broth
½ Teaspoon Red Chili Flakes
3 Tablespoons Olive Oil
Kosher Salt and Black Pepper
Preheat oven to 350 degrees.
Liberally season the chicken with salt and pepper. In a large Dutch Oven heat olive oil to medium high. In batches, brown chicken pieces on both sides and transfer to a plate.
Discard all but 2-3 tablespoons of left over grease. Lower heat to medium and add garlic cloves,
cooking until lightly golden. Add onions
and cook until all items are evenly browned. Add chili flakes and sauté for an additional minute.
and sauté for an additional 2-3 minutes. Carefully add chicken stock
and bring to a boil.
With a wooden spoon, scrape the brown bits from the bottom of the pot. Return the chicken to the pot with the skin side up.
Add lemon slices,
and rosemary sprigs–submerging
those items underneath the liquid. Place lid over the pot and put into the oven for 25-30 minutes or until chicken is done.
Carefully take the pot out of the oven.
Remove rosemary sprigs, bay leaves and skim off and discard any fat and impurities from the juices. Check for seasonings and adjust with kosher salt and pepper as necessary.
Plate chicken with sauce and serve with fresh bread or other desired sides.