Chicken with Olives, Sundried Tomatoes and Lemon

Serves 6

This is a wonderful stove-top chicken that can be made a
day ahead of time. The flavors get better as the dish cools. Rewarm and serve
hot.

Photo Credit: Food Network

2 tablespoons olive oil
1 bone-in, skin-on chicken, cut into pieces
1 1/4 teaspoons kosher salt
1 shallot, chopped 
1 lemon, quartered
1/2 cup pitted mixed olives, halved 
1/2 cup sun-dried tomatoes in oil, drained and chopped 
1 cup white wine 
1 cup chicken broth 
½ teaspoon dried oregano 
¼ teaspoon dried basil
2 tablespoons chopped Italian parsley 

Heat the oil a large skillet over medium-high heat. Dry
the chicken pieces well and sprinkle evenly with the salt. Place chicken skin-side
down in the hot pan and cook undisturbed until deep golden brown, about 6
minutes. Using tongs, flip the chicken to the bone side and continue to cook
for another 5 minutes. Remove chicken from pan and set aside (it will go back
in pan later to finish cooking).

In the same pan, add the shallots and cook, stirring
occasionally, for a minute. Add lemon pieces, olives and sun-dried tomatoes and
stir to combine. Add white wine, scraping up the brown bits from the bottom of
the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the
chicken broth and return to a simmer. Add the oregano, basil and the chicken
back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and
simmer gently until an instant-read thermometer registers 165 degrees F, about
25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the
parsley.

Serve chicken with pan
juices.