Categories: Meals

Ingredients

• 4 tbsp. olive oil
• 4 chicken breasts, cut into 1 1/2-inch pieces
• 2 garlic cloves, peeled and halved
• 1 small onion, peeled and chopped
• 6 smallish new potatoes, scrubbed and quartered
• Salt and pepper
• 1/2 cup chicken broth
• Juice of 2 lemons
• Gremolata:
• Zest of 2 lemons
• 1 small handful Italian parsley
• 1 garlic clove, peeled
• Salt

Directions

1. In a large skillet over medium-high heat, heat half the oil and brown the chicken with the garlic, turning it a few times, about 8 minutes. Remove all of it to a large bowl.

2. Add the remaining oil to the pan and brown the onion and potatoes, about 8 minutes. Season generously with the salt and pepper.

3. Add the broth and juice (zest the lemons for the gremolata before juicing), and increase the heat for about a minute, scraping up the brown bits in the pan. Return the chicken and its juices to the skillet. Cover, reduce heat to medium, and continue to cook until the potatoes are tender and the liquid has thickened, about 15 minutes.

4. Meanwhile, make the gremolata: On a cutting board, chop all the ingredients together finely, but not too finely. Sprinkle the mixture over the chicken and potatoes just before serving.

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