6-8 pieces of chicken (I use thighs and legs because they stay moist)
4 garlic cloves, sliced thinly or minced
1 large onion, peeled, halved and sliced thinly
1/2 cup chicken stock or water
1 ½ pounds fresh diced tomatoes or 24oz can diced tomatoes
1 Tbsp dried rosemary
salt & pepper
2 Tbsp lemon juice
2 Tbsp capers, rinsed and drained
* Heat oil on a large heavy pan. Brown chicken pieces on all sides. Put browned chicken pieces on a plate. If the pan looks too dry, add a little more oil. Cook the onions for 3-5 minutes, add garlic, and rosemary and cook for another minute.
* Return the chicken pieces on the pan, pour in the stock or water. Simmer for 5 to 10 minutes, until the liquid has reduced by half.
* Add the tomatoes and season with salt, pepper. Simmer gently for 20 minutes or so, until the chicken is cooked through and the sauce has thickened. Add capers & lemon juice, taste again for seasoning and serve.